Mustard Cream Sauce

Ingredients

• 2 tablespoons unsalted butter
• 1/3 cup shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon fresh chives, chopped

Method

1. 1

   Melt the butter in a saucepan over medium heat. Add the shallot and cook, stirring often, until softened and translucent, about 3 minutes.

   3:00 · Soften shallot
2. 2

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Pour in the white wine and simmer, scraping up any browned bits, until reduced by half, about 3 minutes.

   3:00 · Reduce wine
4. 4

   Add the chicken stock and simmer for 2 minutes to reduce slightly.

   2:00 · Reduce stock
5. 5

   Stir in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 5 minutes.

   5:00 · Simmer and thicken
6. 6

   Remove from heat and whisk in the Dijon mustard, whole grain mustard, and lemon juice until smooth.

7. 7

   Season with salt and pepper to taste, stir in the chives, and serve warm.