Steps: |
| -Heat up a 2-qt. saucepan to medium-high and add the oil. |
| -Saute the shallots until soft, then add the mustard and caraway seeds and stir. |
| -Immediately add the white wine and reduce it by 1/2. |
| -Slowly whisk in the cream. |
| -Keep the heat high enough to keep the cream at a constant boil. It will foam up high in the pan (that is what you want ). |
| -You are going to reduce the cream for about 10 minutes until it is twice as thick, and then add the mustards and chicken stock. |
| -Heat for an additional 5-10 minutes to create the sauce consistency you want. |
| -Add salt and pepper to taste and whichever herbs you prefer. |
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