Total Time
Prep 5 mins
Cook 5 mins

Ingredients Nutrition


  1. Saute shallots in 3 T butter until gold in color.
  2. Add brandy and reduce by half on high heat.
  3. Add bouillon, peppercorns, and mustard.
  4. When cool mix with butter and cream.
  5. Store in refrigerator.


Most Helpful

I halved the recipe, rolled it into a cylinder and used it for grilled steaks- excellent flavour. Would be good on any grilled meat or chicken.

Jan in Lanark February 15, 2005

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