Wednesday, June 27, 2007

Mustard Sauce

2 shallots, finely chopped
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue

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