Heat the butter, over low heat, until it begins to foam. Add the shallots and saute 2 minutes until they are translucent. Add the pepper and cook for 30 seconds to release its flavor. Add the bouillon and bring to a boil, simmer 2 minutes. Dissolve the cornstarch in the white wine. Add the cornstarch mixture to the peppercorn base, return to the boil and cook for 2 minutes before serving. Adjust seasoning. This recipe yields sauce for 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco