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Categories:Viewed: 82 - Published at: 7 years ago
Ingredients
- 3 tablespoons shallots, minced
- 3 tablespoons butter
- 3 tablespoons brandy
- 2 tablespoons green peppercorns, chopped
- 2 teaspoons Dijon mustard
- 12 cup soft butter or 12 cup margarine
- 14 cup sour cream
- 1 bouillon cube, crushed
Method
- Saute shallots in 3 T butter until gold in color.
- Add brandy and reduce by half on high heat.
- Add bouillon, peppercorns, and mustard.
- When cool mix with butter and cream.
- Store in refrigerator.