CREOLE MUSTARD SAUCE

CREOLE MUSTARD SAUCE image

Yield 1 1/2 cups

Number Of Ingredients 7

3 T. unsalted butter
1 c. finely chopped sweet red or yellow onion
3/4 c. dry vermouth or white wine
1 1/2 c. heavy cream
1/2 c. Creole mustard (available in specialty food markets and some supermarkets)
Salt
Freshly ground black pepper

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.