This version of a classic French sauce goes well with Beef Tenderloin, Pork Shortloin, or sautéed Chicken Breast.

3 shallots, minced
2 teaspoons butter
1/3 cup dry white wine
1 tablespoon green peppercorns (re-hydrate dried green peppercorns in a small amount of warm water for one hour prior to use)
½ cup whipping cream
1 tablespoon Dijon mustard
¼ teaspoon salt or to taste

Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about 4 minutes. Increase heat to medium-high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about five minutes. Stir in the cream and mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about 3 minutes. Season with salt.