Instructions
Combine the shallots and vinegar in a large saucepan and bring to a boil. Cook until the liquid is reduced by half. Add the chicken stock and reduce again by half. Add the cream and cook, over medium-low heat, reducing the liquid until it reaches a sauce consistency, about 15 to 20 minutes. Remove the sauce from the heat and whisk in the mustard, salt and pepper.
Yield: about 1 1/4 cups
Ingredients
- 2 tablespoons chopped shallots
- 6 tablespoons balsamic vinegar
- 3 tablespoons chicken stock
- 1 1/2 cups heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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