Green Peppercorn Béarnaise

• 2/3 cup minced shallots
• 2 tablespoons white wine vinegar
• 1 1/2 teaspoons chopped fresh tarragon leaves or 3/4 teaspoon dried tarragon
• 1 cup whipping cream
• 2 tablespoons drained canned green peppercorns, rinsed
• 2 tablespoons Dijon mustard
• 1/4 cup cognac or brandy
• Salt

1. Combine shallots, vinegar, and tarragon in an 8- to 10-inch frying pan. Boil over high heat, stirring often, until all the liquid evaporates, about 2 minutes.
2. Add 1/2 cup cream, peppercorns, and mustard. Boil, stirring often, until cream turns a golden brown, about 8 minutes. Stir in cognac and remaining cream. (If making ahead, set aside up to 2 hours, or cover and chill up to 1 day.)
3. Heat sauce, stirring, until it boils. Add salt to taste.
4. Nutritional analysis per tablespoon.

shallots, white wine vinegar, tarragon, whipping cream, green peppercorns, mustard, cognac, salt

Taken from www.myrecipes.com/recipe/green-peppercorn-barnaise (may not work)