Champagne-Mustard Sauce

Portions:1 cup
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Ingredients

  • 1 T minced shallots
  • 1 T oil
  • ½ c dry champagne
  • 2 T butter
  • 2 T flour
  • 1 c half and half
  • 1 T Dijon mustard
  • 2 T butter softened

Instructions

  • Sauté shallots in hot oil until tender; add champagne.
  • Bring to a boil, and boil until mixture is reduced to ¼ cup.
  • Strain liquid, discarding shallots, set aside.
  • Melt 2 T butter in a heavy saucepan over low heat; add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  • Stir in mustard, 2 T butter, and reduced champagne mixture; cool slightly.

Notes / Tips / Wine Advice:

Serve with Beef Tenderloin.
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Course Sauce