Brandy Cream Sauce
- In medium saucepan combine chicken broth and shallot or green onion. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Stir in whipping cream and brandy or cognac. Simmer, uncovered, over medium heat 12 to 14 minutes or until sauce is reduced to 1/2 cup. Remove from heat. Strain sauce; return sauce to saucepan.
- Add butter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice and white pepper. Makes about 1 cup.