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Mustard Cream Sauce

  • Yield: About 1 1/4 cups


  • 1 cup dry white wine
  • 1/4 cup chopped shallots
  • 2 cups whipping cream
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 teaspoons chopped fresh tarragon


  • Combine the wine and shallots in a small heavy saucepan. Bring to a boil and cook until reduced to 1/3 cup, about 6 minutes. Whisk in the cream, mustard, salt, and cayenne. Boil until thickened by 50 percent, about 5 minutes. Remove from heat, stir in the tarragon, and adjust seasoning, to taste. Serve immediately.