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- Source: Emeril Live EM1E39e
- Dish Type: Sauces
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Mustard Cream Sauce
Instructions
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.
Yield: about 1 1/4 cups
Ingredients
- 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
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