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

Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to about 6 ounces. Add the cream and reduce by half. Strain the sauce and return to the heat. Whisk in the butter gradually over low heat. Add the mustards.

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Michael Fritsche
mbf@fritsche.org

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