CREOLE MUSTARD SAUCE
Steps:
- Melt the butter in a saucepan over low heat. Add the onion and cook, stirring frequently, until soft but not brown, about 4-5 minutes. Add the vermouth or wine and increase the heat to medium. Cook, uncovered, until the liquid evaporates, about 5 minutes. Stir in the cream and cook until reduced by about one-fourth, about 8 minutes. Remove pan from the heat and stir in the mustard and salt and pepper to taste. Serve immediately or cover and let stand up to 2 hours. To reheat, place over low heat and stir constantly until warm. Be careful when re-heating not to over-heat the sauce as it will separate.
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