To start the sauce, finely mince the shallots. With the pan on medium heat, melt the butter and then briefly sweat the shallots. Next add the white wine and let reduce. Once only a few tablespoons of the liquid remains, the cream can be added.
Whisk the sauce and bring to a gentle simmer. Let the cream reduce by at least half, which should take about 10 to 15 minutes. Once done, the sauce should be thick enough to coat the back of a spoon. To finish the sauce, add the Dijon mustard and taste for seasoning.
- 2 tbsp finely chopped shallots
- 2 tbsp unsalted butter
- 1/4 cup white wine
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- 1/8 tsp sea salt
- 1/8 tsp ground white pepper