Creole Mustard Sauce #3

Ingredients

• 2 oz shallots, minced
• 1 oz cider vinegar
• ½ tsp black pepper
• 1 small bay leaf
• ½ C dry white wine
• ½ C heavy cream
• 8 oz unsalted butter, softened
• ¼ C Creole mustard
• 2 tbs Dijon mustard
• 2 tbs Gulden's Spicy Brown Mustard

Directions

1. Combine the shallots, vinegar, peppercorns, bay leaf, and wine and
2. Reduce the mixture to about 6 ounces, then add the cream and reduce by half.
3. Strain the sauce and return to the heat.
4. Whisk in the butter gradually over low heat and add the mustards.