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Instructions |
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In a non-reactive heavy saucepan, melt butter over
medium heat. Add shallots and saute 2 minutes.
Add white wine and chicken base. Stir to dissolve
base. Bring to a simmer and cook 5 to 8 minutes
or until most liquid has evaporated. Stir in
heavy cream and return to a simmer.
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Mix cornstarch and water together to make a slurry.
Slowly stir this into cream mixture and contue
cooking and stirring until the mixture thickens and
coats back of a wooden spoon dipped into it.
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Simmer another 1 to 2 minutes. If using mustard,
stir in during last minute of simmering. Makes
about 1-3/4 cups.
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Serving
Suggestions |
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Serve with Pretzel Encrusted Chicken
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Originally Submitted
7/4/2009
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