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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 30 |
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This is great over pork or chicken that needs a little extra something. Modified from The Joy of Cooking. Ingredients:
1 tablespoon butter (or oil or meat drippings) |
1/2 cup shallot, minced |
2/3 cup chicken broth |
4 teaspoons dijon mustard (optional) |
1 tablespoon white wine vinegar |
2 bay leaves |
salt and pepper |
1/2 cup cream |
2 tablespoons minced parsley (or thyme or rosemary) |
1/4 teaspoon butter |
Directions:
1. Heat butter in frying pan over medium heat.
2. Add shallots, cooking until softened but not browned.
3. Turn the heat to medium high and add the chicken broth.
4. Bring to a boil, then add dijon, vinegar, bay leaves, salt and pepper.
5. Cook, stirring occasionally, until slightly reduced and thickened, about 2 minutes.
6. Add cream and reduce another 1-2 minutes.
7. Strain sauce, if desired, and return to pan.
8. Add in the herbs and swirl in butter.
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