Ingredients:
1 1/2 cups

1 tsp. Butter
1 tsp. Shallots, minced
1/4 tsp. Garlic, minced
1/3 cup White wine
1/4 cup Pommery or whole grain mustard
1 1/2 cup Fish stock or chicken stock
2/3 cup Heavy cream
1 tsp. Fresh lemon juice
to taste Salt
to taste Fresh ground black pepper
1 tsp. Fresh parsley, chopped
as needed Roux to thicken (equal parts flour and melted butter)

Method:
Heat olive oil in a small saucepan over medium heat. Add garlic and onion. Sauté until translucent, do not brown. Add tomatoes, basil, oregano and red chili flakes. Bring to a simmer. Reduce to low heat and cook for 25 - 30 minutes. Stir occasionally to avoid scorching. Season with salt and pepper. Stir in parsley and reserve.

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