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Mustard Cream Sauce


Course : Sauces
Serves: 8
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Ingredients:


12 ounces beer

1/3 cup shallots -- chopped

3 cups chicken broth

1 1/2 cups whipping cream

1/4 cup dijon mustard

2 tablespoons mustard seed -- (yellow)
 

Preparation / Directions:


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.

 

Nutritional Information:

209 Calories (kcal); 18g Total Fat; (80% calories from fat); 4g Protein; 6g Carbohydrate; 61mg Cholesterol; 400mg Sodium

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