Mustard Cream Sauce

• 4 shallots, chopped
• 1-1/4 cups fat-free chicken broth, low sodium
• 1-1/4 cups sweet vermouth
• 1/2 teaspoon arrowroot
• 1/2 cup evaporated skim milk
• 1/4 cup Dijon mustard
• 1/2 teaspoon salt
• dash white pepper
• 1 tablespoon chopped chives, for garnish

1. 1. Coat the bottom of a saucepan with cooking spray and place over medium heat.
2. 2. Add the shallots and saute until tender, using 1/4 cup of the broth to deglaze the pan as necessary.
3. 3. Stir in the remaining broth and the vermouth. Simmer until reduced to 3/4 cup.
4. 4. Dissolve the arrowroot in a small amount of cold water and add to the pan. Stir until slightly thickened.
5. 5. Transfer the sauce to a blender. Add the evaporated milk, mustard, salt, and pepper and process until
6. smooth. Garnish with chives.

shallots, chicken broth, sweet vermouth, arrowroot, milk, dijon mustard, salt, white pepper, chives

Taken from www.epicurious.com/recipes/member/views/mustard-cream-sauce-50187735 (may not work)