Dijon Cream Sauce
- Cook Time: 45 Minutes
- Yield: 6 Servings
- The perfect topping to your meats.
Ingredients
- 1/3 cup white wine
- 1 tbsp shallots, minced
- 3 cup heavy cream
- 3 tbsp Emeril’s® Dijon Mustard
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh oregano, chopped
- 1 tsp fresh thyme, chopped
- 1/4 tsp salt, to taste
- 1/8 tsp freshly ground black pepper
Directions
- 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.
- Serve over chicken, fish or pork.
