Rosemary Sauce

This recipe is posted by request

• Ready In: 35 mins
• Serves: 4
• Yields: 5 ounces

Ingredients

• 8  ounces dry white wine
• 8  ounces heavy cream
• 3  sprigs rosemary
• 2  tablespoons Dijon mustard
• 2 -3  shallots, finely chopped

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.