Creole Mustard Sauce #3

Ingredients

• 2 oz shallots, minced
• 1 oz cider vinegar
• ½ tsp black pepper
• 1 small bay leaf
• ½ C dry white wine
• ½ C heavy cream
• 8 oz unsalted butter, softened
• ¼ C Creole mustard
• 2 tbs Dijon mustard
• 2 tbs Gulden's Spicy Brown Mustard

Directions

1. Reduce Base: Combine shallots, vinegar, peppercorns, bay leaf, and wine in a saucepan. Reduce over medium heat to about 6 oz.
2. Add Cream: Stir in cream and continue reducing until the mixture is reduced by half.
3. Strain: Strain the sauce, discarding solids, and return the liquid to the pan over low heat.
4. Finish: Gradually whisk in butter until emulsified, then whisk in the mustards.
5. Serve: Serve warm.

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