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. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK