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Mustard- Mustard Cream Sauce




Source of Recipe


The New York Times Cookbook


List of Ingredients




1/3 cup dry mustard
2 tablespoons water
1/3 cup dry white wine vinegar
1/4 cup finely chopped shallots
1 teaspoon freshly ground pepper
1 bay leaf
1/4 teaspoon dried thyme
2 cups heavy cream


Recipe



1. Combine the mustard and water and stir until smooth. Let stand for at least 20 minutes before using.
2. Combine the wine, vinegar, shallots, pepper, bay leaf, and thyme in a small saucepan and cook over high heat until most of the liquid evaporates. Add the cream and stir. Cook, stirring often, for about 10 minutes.
3. Add the mustard according to taste and put the sauce through a sieve. Reheat before servings. Yiled about 2 cups.