Cream sauce for veggies, fish or chicken

By CarolM-2

Ingredients

• coarse salt
• freshly ground pepper, to taste
• 2 cups heavy cream
• 2 Tbsp. country style Dijon mustard, or more to taste
• 4 Tbsp. canola oil
• several cloves garlic, peeled and thinly sliced.
• lemon wedges, for garnish

Preparation

Step 1

Place cream and mustard in a saucepan and bring to a simmer, stirring occasionally until sauce thickens. Keep warm.
Heat oil over med-high heat in a medium skillet. When oil is shimmering, add garlic, tossing to brown evenly. When garlic is golden and crisp, drain on paper towels.

Try this over lightly sauteed fish, such as sole or tilapia, on poached chicken. Drizzle over steamed spinach, cauliflower, or broccoli. Use as a fondue, by adding brie cheese and serve with cubed baguette and granny smith apple wedges.