2 ounces Shallots, minced
1 ounce Cider Vinegar
1/2 teaspoon Black Peppercorns, cracked
1 small Bay Leaf
1/2 cup Dry White Wine
1/2 cup Heavy Cream
8 ounces Unsalted Butter, softened
1/4 cup Creole Mustard
2 tablespoons Dijon Mustard
2 tablespoons Spicy Brown Mustard
Preparation:
Combine the shallots, vinegar, peppercorns, bay
leaf, and wine. Reduce the mixture to about 6 ounces. Add the cream
and reduce by half. Strain the sauce and return to the heat. Whisk
in the butter gradually over low heat. Add the mustards.
