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Sauté Shallots and Garlic:
In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and minced garlic, sautéing until they are soft and translucent, about 2-3 minutes.
Add Peppercorns and Deglaze:
Stir in the crushed peppercorns. If using, add brandy or cognac to the pan and allow to simmer for a minute or two to cook off the alcohol.
Add Broth and Cream:
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