1. Melt 1 tablespoon of the butter in a small skillet over medium-low heat. 2. Add shallots and saute until soft, about 2-3 minutes. 3. Add vinegar and cook for 1 minute. 4. Add wine and cook until reduced to about 1/3 cup, 3-4 minutes. 5. Add cream and cook until reduced to about 1/2 cup, 4-5 minutes. 6. Remove from heat and whisk in remaining butter. 7. Strain into a small bowl. 8. Whisk in mustard, salt and pepper. 9. Cover and refrigerate until ready to use, up to 24 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
