Mustard Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/4 cup dijon mustard
- 1 1/2 cups whipping cream
- 2 tablespoons yellow mustard seeds
- 1/3 cup chopped shallots
- 1 12-ounce bottle lager beer
- 3 cups chicken stock or canned low-salt chicken broth
- Carbohydrate 8 g(3%)
- Cholesterol 52 mg(17%)
- Fat 16 g(24%)
- Fiber 1 g(3%)
- Protein 4 g(9%)
- Saturated Fat 9 g(45%)
- Sodium 233 mg(10%)
- Calories 199
Preparation Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
Preparation Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
