• 2 Ratings
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Ingredients

Directions

  • 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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Reviews

2 Ratings
  • 5 star values: 0
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  • 2 star values: 2
  • 1 star values: 0