1/2 c champagne vinegar
1 t green peppercorn
1/4 c shallot
3/4 c cream
1 t creole mustard
2 t unsalted butter
2 t flour
1 c unsalted butter
combine vinegar, green peppercorns, and shallots in a saucepan, over a
moderately-high flame
bring to a boil and simmer until reduced to 2 tablespoons add cream and
creole mustard
bring to a boil, reduce heat, and simmer for 2 minutes combine 2
tablespoons butter and flour-knead to a soft paste
break into small pieces and quickly whisk into sauce, one at a time
heat and stir vigorously until thickened, without boiling strain through
a fine chinois
cover with a layer of melted butter, to keep a skin from forming
cover and keep warm by placing over, not in, a water bath
