Mustard Sauce

• 1 tablespoon butter
• 3 tablespoons finely chopped shallots
• 1/4 cup dry white wine
• 1 tablespoon imported mustard, preferably Moutarde de Meaux
• 1/2 cup heavy cream

1. Melt butter in small saucepan and add shallots, stirring briefly until wilted.
2. Add wine and cook about 30 seconds, stirring.
3. Add mustard and stir.
4. Add cream and bring to boil.
5. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

butter, shallots, white wine, imported mustard, heavy cream

Taken from cooking.nytimes.com/recipes/6024 (may not work)