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Grainy Mustard Sauce

  • yield: Makes about 3/4 cup


  • 9 tablespoons unsalted butter, cut into tablespoons
  • 2 shallots, thinly sliced
  • 3/4 teaspoon Champagne vinegar
  • 1 1/4 cups dry white wine
  • 2 fresh thyme sprigs
  • 2 tablespoons heavy cream
  • 1/4 cup grainy mustard
  • Coarse salt and freshly ground pepper


  1. Step 1

    In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme, and continue to cook until reduced by two-thirds. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper.

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