And yet another to choose from!
MUSTARD AND GREEN PEPPERCORN SAUCE
3T chopped shallots
2/3 cup chicken broth
1 ½ T brandy
2T whole grain Dijon
1tsp. green peppercorns in brine
2T heavy cream
Heat skillet to medium heat; add 1T butter, and saute shallots and peppercorns til soft, about 2 minutes. Add broth, mustard, and cream, then brandy. Boil til sauce thickens enough to coat spoon, about 7 minutes. Season with salt/pepper.