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Mustard Cream Sauce

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"This rich, tangy sauce complements everything from roast beef or panfried veal chops to sautéed chicken or roast pork loin. It provides a nice accent to vegetables, too. If desired, prepare it a few hours in advance and then reheat over low heat just before serving."

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 cup chicken broth, heated
â—¦ 5 to 6 tablespoons Dijon mustard
â—¦ 1 cup heavy cream
â—¦ 2 tablespoons chopped fresh tarragon or chives, optional
â—¦ Salt and ground pepper


Recipe

In a heavy saucepan over medium heat, melt the butter.

Add the flour and cook, stirring, until the mixture is pale and ivory, 3 to 4 minutes. Whisking constantly, slowly pour in the broth. Whisk in the mustard, followed by cream, and simmer, whisking occasionally, until slightly thickened, about 5 minutes.

Stir in the tarragon (if using). Season with salt and pepper and serve right away.


Makes about 2 cups