Total Time
35mins
Prep 5 mins
Cook 30 mins

This recipe is posted by request

Ingredients Nutrition

Directions

  1. Reduce white wine to approximately 4 to 5 ounces by simmering.
  2. Add shallots and rosemary, and continue simmering, stirring occasionally.
  3. When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
  4. Whisk in Dijon mustard.
  5. Serve immediately.

Reviews

(3)
Most Helpful

This was absolutely delicious. We served it over Pan-Crisped Potatoes (Mark Bittman) Recipe #344342, leaving out the garlic. It held up well for reheating.

irishtwinsny December 15, 2009

This would go excellent on grilled chicken breasts.

michEgan April 27, 2005

What do you recommend to go with the saurce?

Izzy Knight January 26, 2002

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