Mustard Cream Sauce
1 Tbl butter or olive oil
1 shallot- minced
1 c. dry white wine
1 1/4 c. stock (chicken, seafood, vegetable)
1/2 c. heavy cream
2 Tbl. mustard (I like to use a spicy horseradish mustard)
1 Tbl tarragon- finely chopped
1. In a saute pan melt oil or butter. Add shallot and saute until soft and transparent. Deglaze the pan with wine and let reduce by 1/2.
2. Stir in cream, mustard and stock and let reduce by half until thickened. If it's too thick add a little stock, too thin then just keep reducing. Add in tarragon and serve over protein.