Rosemary Sauce

• dry white wine↗8 ounces
• heavy cream↗8 ounces
• rosemary↗3 sprigs
• Dijon mustard↗2 tablespoons
• shallots↗2 -3

  finely chopped

Step-by-step instructions

1. 1

   Reduce white wine to approximately 4 to 5 ounces by simmering.

2. 2

   Add shallots and rosemary, and continue simmering, stirring occasionally.

3. 3

   When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.

4. 4

   Whisk in Dijon mustard.

5. 5

   Serve immediately.