Instructions: Start with a brown sauce: In a saucepan over medium heat, melt butter and whisk flour, stirring so it does not burn.

After 1 minute slowly add the broth and whisk until smooth and thickened.

Place the shallots, wine and peppercorns in a another saucepan and heat over high heat until the wine is almost evaporated by three-fourths.

Add the brown sauce and bring to a boil. Strain, place back in the saucepan and whisk in the cold butter and season with salt and pepper to taste.

Stir in the parsley.

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