Mustard Butter Sauce

1. 1

   Place the vinegar, wine and chopped shallot in a small saucepan and cook over medium heat until reduced to a syrup.

2. 2

   Stir in the cream and cook until reduced a little more.

3. 3

   Add in the diced butter, whisking until amalgamated. Season with salt and freshly ground white pepper, mix in the mustard, pass through a fine sieve and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.