Whole-Grain Mustard Sauce

Yield 1 ½ Cup

2 tbls. minced shallots

2 Cups heavy Cream

½ Cup Dry White wine

1 Tbls. whole Grain Mustard

Place shallots in wine, in medium saucepan. Cook over medium heat until most of the liquid has evaporated, about 5 to 10 minutes. Add cream, cook until mixture is reduced and thickened, 5 to 10 minutes or longer. Keep heat low, cram boils over easily. Remove from heat, strain through a fine sieve. Stir in mustard.

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