Rosemary Sauce

5 ingredients
5 steps

Ingredients

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

Directions

  1. 1
    Reduce white wine to approximately 4 to 5 ounces by simmering.
  2. 2
    Add shallots and rosemary, and continue simmering, stirring occasionally.
  3. 3
    When the mixture has been reduced to approximately 11/2 to 2 ounces, add heavy cream and further reduce to 4 ounces.
  4. 4
    Whisk in Dijon mustard.
  5. 5
    Serve immediately.

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