Mustard Cream Sauce

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I use this for pork tenderloin or for chicken breasts.....VERY tasty

Preparation time:
Cooking time: 5 minutes

Difficulty: Easy - for beginners


3/4 c. dry white wine
1 tbsp. minced shallot
1 c. heavy cream
3 tbsp. Dijon-style mustard
Freshly ground white pepper to taste


In a small heavy saucepan boil the wine with the shallot until it is reduced to about 2 tablespoons. Add the cream. Bring the mixture just to a boil and simmer it for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a bowl and whisk in the mustard, the white pepper, and salt to taste.


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