Mustard Cream Sauce
Although tarragon is a classic flavor to pair with mustard, feel free to substitute lemon thyme, parsley, or dill. Likewise, using a coarse-ground mustard or hot English mustard in place of Dijon will give your sauce a different color and taste.
Makes 3 cups
INGREDIENTS
- ¼ cup butter
- 4 cloves garlic, pressed
- 1 tablespoon finely minced fresh tarragon
- 2 tablespoons Dijon mustard
- 2 cups heavy cream
- 1¼ cups shredded Parmesan cheese
- Salt and freshly ground black pepper to taste
In a heavy saucepan over medium heat, melt butter. Add garlic and tarragon and cook for 2 minutes.
Whisk in mustard and cream, stirring until well blended. Cook just until cream begins to bubble around the edges of the pan.
Add Parmesan cheese in handfuls, stirring until sauce is smooth and cheese has melted.
Add salt and pepper to taste and remove from heat. Allow to cool slightly before using in recipes.
