3 T. butter
3 T. minced shallots
3 T. brandy
1 T. green peppercorns, chopped or crushed
2 tsp. Vidalia Onion Mustard
1 bouillon beef cube, crushed
1 T. butter, softened
1. Melt butter in small saucepan; add shallots and sauté until golden.
2. Stir in brandy and reduce over high heat by half.
3. Add remaining ingredients, except butter and cook until thickened, stirring constantly.
4. Swirl in remaining butter.
Serve with broiled fish or meat.
Makes 1-1/2 cups.