Drizzle this delicious sauce over our Beef Wellington.
- Prep time 20 minutes
- Total time 20 minutes
Ingredients
Method
In small saucepan, melt butter over medium heat; cook shallots, stirring frequently, until softened, 1 to 2 minutes. Add sherry and mustard; cook until liquid is reduced by half, 3 to 5 minutes. Strain; discard solids and return liquid to pan. Add cream; cook, stirring frequently, until sauce is thick enough to coat back of spoon, 10 to 15 minutes. Stir in salt and chives. If sauce is too thick, add water, 1 tbsp at a time, until desired consistency.
Makes 3/4 cups.
Nutritional facts Per 1 tbsp: about
- Sodium 86 mg
- Sugars 1 g
- Protein 1 g
- Calories 129
- Total fat 13 g
- Potassium 43 mg
- Cholesterol 43 mg
- Saturated fat 8 g
- Total carbohydrate 3 g
%RDI
- Iron 1
- Folate 1
- Calcium 2
- Vitamin A 12
