Ingredients:
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:
Melt butter in a saucepan, do not brown. Add shallots and garlic, sauté briefly. Add white wine, bring to a simmer and reduce by 1/2. Incorporate pommery mustard and continue to cook. Add stock, bring to a simmer. Cook over medium low heat
for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper. Finish with parsley. Use as an
Accompaniment for crab cakes and fish.

For more Recipes, go to discoversandiego.com