Cut butter into 1-inch cubes and place in a mixing bowl; set aside. In a 2-quart pot over medium-high heat, combine wine, shallots, and peppercorns, and bring to a boil. Reduce until syrupy, about 15 minutes. Remove from heat and let cool to room temperature, then fold the wine mixture into butter along with remaining ingredients and blend until smooth. Yield: about 1 pound