CHARDONNAY MUSTARD SAUCE
ingredients
- 1 large shallot
- 6 sprigs Italian parsley
- 1/2 cup Chardonnay wine
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
directions
-
1
Peel shallot and finely chop
-
2
Remove leaves from parsley stems and mince. Place shallots and Chardonnay in a medium saucepan over medium high heat
-
3
Bring to a boil and cook until wine is reduced to 1 tablespoon, about 4 minutes
-
4
Add the cream and lower the heat to medium
-
5
Whisk in the mustard and simmer until thickened and reduced enough to coat the back of a spoon, 3 to 4 minutes
-
6
Stir in parsley and season to taste with salt and pepper.