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KEEP SCREEN ON

Yield: Makes 1 1/2 cups sauce

Ingredients
Ingredients
2 tablespoons unsalted butter

2 tablespoons diced shallot

1 cup dry vermouth

1/2 cup whole grain mustard sauce

1 cup chicken broth

1 cup heavy cream

Freshly ground black pepper

2 tablespoons chopped parsley

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Preparation Method

  1. In a large sauté pan over medium high heat on Wolf rangetop, melt butter.
  2. Add shallots and allow to brown lightly.
  3. Add vermouth and mustard. Reduce this mixture, stirring occasionally, for about 4 minutes or until thick.
  4. Add chicken broth and reduce this by half, or about 5 minutes.
  5. Add cream and reduce by about a third, or about 5 minutes.
  6. Season with pepper and parsley just before serving.