Creamy White Wine and Mustard Sauce

Servings: 4 | Amount Per Serving: 1/4

• Calories: 669 | Total Fat: 49g
• Saturated Fat: 26g | Cholesterol: 234mg
• Sodium: 900mg | Protein: 46g
• Carbohydrates: 4g | Fiber: 1g
• Sugar: 3g

Ingredients

• 1) 2 tablespoons butter
• 2) 2-3 eschalots, finely diced
• 3) 0.5 cup dry white wine
• 4) 2-3 table spoons dijon mustard
• 5) 2 cloves garlic, minced
• 6) 300ml single cream
• 7) 1 tablespoons chopped dill
• 8) Salt, to taste

Steps

• 1) In a small pot, melt the butter over low-medium heat.
• 2) Add eschalots and cook 2-3 minutes or until turning soft.
• 3) Add garlic and cook an additional 2-3 minutes until fragrant.
• 4) Add white wine and simmer for 4-5 minutes.
• 5) Stir through dijon mustard and cream until smooth and creamy.
• 6) Add the dill and simmer gently over low heat for 5 minutes.
• 7) Remove from heat and let stand for 5 minutes to allow the sauce to thicken.

Notes

• 1) Serve with pork, sauce quantity serves approx. 500g of pork.
• 2) Substitute eschalots for leeks.
• 3) Substitute cream for evaporated milk.
• 4) Recipe states 4 servings, I'd say it serves 6.