4tablespoonsof Pommery mustard or other French whole grain mustard
salt* and pepperto taste
Instructions
Using a medium pot, on medium heat, add the shallot and white wine. Let it reduce. Once the liquid reduces to 1/4 cup, add the heavy cream, salt, and pepper. Let the cream incorporate.
Reduce the heat to medium-low. Add the mustard and stir gently to prevent the sauce from separating. It should take about 10 minutes to thicken.
Add additional salt and pepper, if desired.
*eliminate salt for a low sodium diets
Recipe Notes
Eliminating salt had no adverse affect on the sauce's taste. Recipe can be doubled or tripled and will keep in the refrigerator for up to 3 days. Recipe reprinted with permission of Spaghettini Seal Beach.