Heat saucepan over medium heat. Add Butter and Shallots and cook until soft.
Pour in Wine and Brandy and bring to low boil. Allow liquid to reduce, about 5 minutes. Add Chicken Stock. Whisk in Dry Mustard, Curry Powder, Cilantro, Whole Grain Mustard and Pepper. Simmer for 5 minutes.
Turn heat down and add in Heavy Cream. Cook on low until sauce has reduced and is thick enough to coat the back of a spoon.