In a 4-quart saucepan, combine the white wine and shallots.
Cook until almost all of the wine has evaporated. Add the heavy cream and slowly heat to a gentle simmer. Allow the cream to reduce by half, about 35 to 40 minutes. Watch carefully as the cream will have a tendency to boil over.
Remove the pan from the heat and add the mustard, herbs, salt and pepper.
