Mustard Shallot Sauce

Ingredients

olive oil

1 large shallot

1/4 cup white wine vinegar

1 cup chicken ( or beef ) stock

1 TBSP Mustard

2 TBSP heavy cream

1 TBSP butter ( unsalted)

salt and pepper to taste

Directions

Add the shallots to the pan with olive oil and sauté over medium heat until softened, about 3 minutes. Add the white wine vinegar. Increase the heat to high and boil until the liquid has almost evaporated.

Add the stock and continue boiling until the sauce is reduced by three fourths. Stir in the mustard and heavy cream, and continue cooking until desired thickness is reached - 1 to 2 minutes. remember that the sauce will thicken up a little more as it sits.

 Remove from heat and whisk in the butter. Taste and season with salt  and pepper if needed.