Mustard Cream Sauce

• 1 12-ounce bottle lager beer
• 1/3 cup chopped shallots
• 3 cups chicken stock or canned low-salt chicken broth
• 1 1/2 cups whipping cream
• 1/4 cup Dijon mustard
• 2 tablespoons yellow mustard seeds

1. Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes.
2. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes.
3. Add cream and boil until reduced to 2 cups, about 10 minutes.
4. Stir in mustard and mustard seeds.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate.
7. Rewarm over medium-low heat before serving.)

lager beer, shallots, chicken stock, whipping cream, dijon mustard, yellow mustard seeds

Taken from www.epicurious.com/recipes/food/views/mustard-cream-sauce-101022 (may not work)