A versatile sauce is the secret weapon of any host, and Spaghettini's Pommery Mustard Sauce is wonderful with shrimp sautéed in garlic butter, with steamed clams or mussels, tossed with pasta, or as a dipping sauce in a shrimp cocktail.
1cupdry white wine
4tablespoonsof Pommery mustard or other French whole grain mustard
salt* and pepperto taste
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
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.