Mustard Sauce - Bon Appetit

By norsegal8

Ingredients

• 3/4 cup dry white wine
• 2 tsp. minced shallot
• 1 small sprig thyme
• 1/2 small bay leaf
• 1/4 tsp. tarragon or white wine vinegar
• 6 Tbsp. unsalted butter
• 2 large egg yolks
• 1/8 tsp. paprika
• 1 1/2 tsp. Dijon mustard

Preparation

Step 1

Bring the first 5 ingredients to a simmer in a small saucepan; cook until the liquid is reduced to 2 Tbsp., about 10 minutes. Transfer to a medium metal bowl. Let cool slightly. Discard the thyme leaf and bay leaf.

Meanwhile simmer the butter in a small saucepan over medium heat until foamy; skim foam from surface, discard. Pour the clarified butter into a small glass measuring cup, leaving the brown bits behind. Keep warm.

Whisk the egg yolks, paprika, and 1 Tbsp. water into wine mixture. Set the bowl over a simmering sauce pan of water. DO NOT allow water to touch the bottom of the bowl. Whisk constantly until ribbons form, about 5 minutes. Slowly whisk in butter. Whisk constantly till well blended and fluffy, about 2 minutes. Remove from heat, whisk in the Dijon mustard, season with salt. Serve immediately.