ingredients

  • 14 ½ ounces beef broth
  • 1 cup whipping cream
  • 2 tablespoons butter, softened
  • 2 tablespoons dijon mustard
  • 1.5 tablespoons balsamic vinegar
  • 1 tablespoon arrowroot
  • black pepper for garnish, coarsely crushed
  • mustard seed for garnish, coarsely crushed

directions

Bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced about 2/3; sauce will be thick enough to coat a spoon. To thicken sauce more, in a small dish, mix the arrowroot with the same amount of water. Add to sauce and stir until thickened. Remove from heat; stir butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup if scaled at 6 servings.

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Sauces, Favorites

MacGourmet downloadDijon-cream sauce. To import, drag image to your MacGourmet recipe box.

source

Kingsford Best Barbecues

servings/yield

Yield: 1 cup

rating