Creamy Dill And Mustard Sauce

Recipe Ingredients

2 tablespoons	30ml	Freshly chopped shallots
1/2 cup	118ml	Dry white wine
1 tablespoon	15ml	White wine vinegar
1/2 teaspoon	2.5ml	Freshly ground white pepper
1 cup	237ml	Heavy cream
1/4 lb	113g / 4oz	Unsalted butter - (1 stick) - divide into 4 pieces
2 tablespoons	30ml	Chopped fresh dill - generous tablespoons
2 teaspoons	10ml	Chopped fresh chives
3 teaspoons	15ml	Dijon mustard - to 4 teaspoons
		Salt - to taste

Recipe Instructions

In a medium-size saucepan, combine the shallots, wine, vinegar, and white pepper. Bring to a boil, uncovered, and reduce by half. Add the cream, and reduce again by half. (Sauce should be slightly thickened.) Lower heat and whisk in the butter, one piece at a time. Quickly add the dill, chives, and mustard, and salt to taste. Sauce will be rich and creamy. May be made 3 to 4 hours before serving and kept warm in a thermos (separates if reheated). This recipe yields about 1 cup of sauce.

Source:
THE HERB GARDEN COOKBOOK by Lucinda Hutson (c) 1987, 1992 - Gulf Publishing Company, Houston, TX - 229 pages - $21.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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