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Dijon Mustard Cream Sauce

  • Yield: About 1 1/4 cups


  • 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


  • 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.