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Emeril's Mustard Cream Sauce




Source of Recipe


Emeril Lagasse


List of Ingredients




1 cup dry white wine
1/4 cup chopped shallots
2 cups whipping cream
1/4 cup Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne
2 teaspoons chopped fresh tarragon


Recipe



Combine the wine and shallots in a small heavy saucepan. Bring to a boil and cook until reduced to 1/3 cup, about 6 minutes. Whisk in the cream, mustard, salt, and cayenne. Boil until thickened by 50 percent, about 5 minutes. Remove from heat, stir in the tarragon, and adjust seasoning, to taste. Serve immediately.

Yield: about 1 1/4 cups