Mustard Cream Sauce
Serve this sauce with Pan-Seared Steak.
- 1/3 cup dry vermouth or white wine
- 2 teaspoons Dijon mustard
- 1/4 cup light cream
- Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
- Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.
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