1. Start by melting the butter in a medium skillet over medium heat. I like to use a heavy-bottomed pan because it distributes heat evenly and helps the sauce develop a lovely, smooth texture.
2. Add the minced shallot and garlic to the melted butter. Sauté gently for about 2-3 minutes, until they’re soft and fragrant but not browned. This is where the base flavor builds, so don’t rush it.
3. Sprinkle in the crushed peppercorns. Stir them around the pan for about 30 seconds to toast them lightly—this releases their aroma and flavor.
4. Pour in the broth, stirring to deglaze the pan and scrape up any browned bits. Let the broth simmer and reduce by half, which should take around 5 minutes. This concentrates the sauce and deepens its flavor.
5. Lower the heat and slowly add the heavy cream, stirring constantly. Let the sauce gently bubble—avoid boiling vigorously to prevent curdling. Simmer for another 5-7 minutes, until the sauce thickens to your desired consistency.
6. Stir in the Dijon mustard and Worcestershire sauce if using. These add a subtle complexity that I find really elevates the sauce without overpowering it.
7. Taste the sauce and add salt as needed. Remember, broth already has some salt, so season carefully. If the sauce is too thick, add a splash more broth or cream to loosen it up.
8. Remove the sauce from heat and let it sit for a minute or two before serving. This little pause lets the flavors marry perfectly—something I learned from years of watching my grandmother’s kitchen rhythms.

I always remind myself to keep the heat moderate and not to rush the reduction steps. Cooking is my way to slow down in the middle of a busy day, and this sauce gives me that moment to breathe, stir, and savor the process.