• 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 cup whipping cream
  • 2 tbsp of Cian’s Medium Mustard (or preferred flavour)
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh dill
  1. Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
  2. Reduce heat to medium-high, adding whipping cream and simmer until reduced to 1 cup, about 2 minutes.
  3. Add mustard, basil and dill, simmering 2 minutes to blend flavours.
  4. Season sauce to taste with salt and pepper.
Makes about 1 cup

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