Mustard And Ginger Sauce

Recipe Ingredients

1/2 cup	118ml	Basic chicken stock - see * note
		(or use canned - not bouillon)
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Whipping cream or half-and-half
1/2 teaspoon	2.5ml	Grated fresh ginger
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Dijon mustard

Recipe Instructions

* Note: See the "Basic Chicken Stock" recipe which is included in this collection.

Bring the stock, wine and cream to a heavy simmer and allow to reduce by one-third.

Add the ginger and the roux which you made by cooking the 1 tablespoon flour in 1 tablespoon butter. Cook the sauce, stirring, until thickened.

Taste for salt and pepper. Careful with the pepper; little, if any, is needed.

Stir in the mustard.

Source:
Jeff Smith

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