This recipe goes with 1990 Pork Medaillons in Mustard Sauce
Ingredients:
1 3/4 cups whipping cream
1/4 cup coarse-grained mustard
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Directions:
1. Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Do not boil. Stir in remaining ingredients, and cook mixture 1 minute.
