Mustard-Cream Sauce

By naqgal90

Ingredients

• 2 tsp. vegetable oil
• 1 medium shallot, minced (about3 tbsp.)
• 1/2 cup low-sodium chicken broth
• 2 tbsp. dry white wine
• 6 tbsp. heavy cream
• 3 tbsp. whole grain Dijon mustard
• 1 tbsp. minced fresh tarragon leaves
• Salt and ground black pepper

Preparation

Step 1

After removing the meat from the skillet, pour off any fat left in the pan. Add the oil and shallot and cook over medium-high heat until softened, about 2 minutes.

Stir in the broth and wine, scraping up any browned bits. Bring to a simmer and cook until the sauce measures 1/4 cup, 3 to 5 minutes. Stir in the cream and any accumulated meat juices, return to a simmer, and cook for 30 seconds.

Off the heat, whisk in the mustard and tarragon. Season with salt and pepper to taste. Spoon the sauce over the meat before serving.