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Creole Mustard Sauce


8 oz shallots, minced
4 oz cider vinegar
2 tsp peppercorn, cracked
2 bay leaves
16 oz dry white wine
16 oz heavy cream
2 lbs unsalted butter, softened
To taste Dijon style mustard
To taste Zatrain's creole mustard
To taste Gulden's mustard

To serve with Bluefish.

Combine the shallots, vinegar, peppercorns, bay leaves, and wine. Reduce the mixture to 6 oz. Add the heavy cream and reduce the mixture by half, strain the sauce and return it to heat. Whisk in the butter gradually over low heat. Add the mustards to taste.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.