In a small saucepan, heat the olive oil over medium heat. Add the shallots, sauteing until soft and fragrant.
Add the sage, sauteing for another minute.
Deglaze the pan with the brandy. Be careful, it will spit a little when added. Stir well and cook for another 1 minute.
Add the heavy cream, chicken broth, both mustards and white pepper, whisking well.
Reduce to low heat and simmer for 10-12 minutes.
Remove from heat for 3-4 minutes so the sauce can thicken.
Spoon over your favorite meat, vegetables or other dish. Can also be served on the side for dipping.
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