This recipe for MUSTARD-CREAM SAUCE, by Patty Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c dry white wine 1/4 c chopped shallots 1 c cream 2 T Dijon mustard 1 T chopped fresh basil 1 T chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon, basil and dill. Simmer 2 minutes to blend flavors. Season sauce with salt and pepper.
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