Creole Mustard Cream Sauce

By corlear

Chef’s Tips: If you can’t find Creole Mustard, substitute whole-grain mustard. This easy-to-make sauce goes well with chicken, veal or pork. When using the sauce for meat, I like to add a couple of tablespoons of demi-glacé to boost the meat flavor.

Ingredients

• 3/4 cup whipping cream
• 1/4 cup Creole mustard or whole grain mustard
• Salt and black pepper to taste

Preparation

Step 1

In a small saucepan over medium heat, cook cream about 10 minutes, or until slightly reduced and somewhat thickened. Whisk in mustard until frilly blended. Season with salt and pepper.

Serve warm as a dipping sauce in a small bowl.