Creamy Whole Grain Mustard Sauce

Adapted from the new irish table. serve with crab cakes.

Melt 1 tablespoon of the butter in a small skillet over medium-low heat.

Add shallots and saute until soft , about 2-3 minutes.

Add vinegar and cook for 1 minute.

Add wine and cook until reduced to about 1 / 3 cup , 3-4 minutes.

Add cream and cook until reduced to about 1 / 2 cup , 4-5 minutes.

Remove from heat and whisk in remaining butter.

Strain into a small bowl.

Whisk in mustard , salt and pepper.

Cover and refrigerate until ready to use , up to 24 hours.

unsalted butter, shallots, white vinegar, dry white wine, heavy cream, whole grain mustard, salt, pepper