Mustardy, creamy goodness for chicken or beef on rice
Active Time
1h
Total
1h 2m
Ingredients
2 tbsp butter
2 tbsp shallots, finely chopped
1/4 cup white wine
2 cups heavy cream
1 - 2 tbsp smooth Dijon mustard (grainy dijon mustard can supplement, but not replace)
Directions
Melt the butter in a medium saucepan over medium heat. Add the shallots and heat for 2 minutes, stirring constantly.
Add the white wine, and let it reduce until there's about 3 tbsp of liquid left in the pot
Whisk in the cream, and bring to a gentle simmer. Reduce the cream by half, stirring frequently. When the sauce is done, it should coat the back of a spoon
Whisk in the dijon mustard. Season with salt and pepper to taste.