Ingredients

The following ingredients have 1 Servings
  • 2 Tablespoons Butter
  • 1 small Shallot ((minced))
  • 1/2 Tablespoon Fresh Cilantro Leaves ((chopped))
  • 1/4 teaspoon Curry Powder
  • 3/4 cup Dry White Wine
  • 1/4 cup Brandy
  • 1/2 cup Chicken Stock/Broth
  • 1 cup Heavy Cream
  • 1 teaspoon Dry/Ground Mustard Seed
  • 2 Tablespoons Whole Grain Mustard
  • 1/16 teaspoon Freshly Ground Black Pepper

Instruction

  • Heat saucepan over medium heat.  Add Butter and Shallots and cook until soft.
  • Pour in Wine and Brandy and bring to low boil.  Allow liquid to reduce, about 5 minutes.  Add Chicken Stock.  Whisk in Dry Mustard, Curry Powder, Cilantro, Whole Grain Mustard and Pepper.  Simmer for 5 minutes.
  • Turn heat down and add in Heavy Cream.  Cook on low until sauce has reduced and is thick enough to coat the back of a spoon.