Creole Mustard Sauce with Green Peppercorns
10 servings

1/2	cup Champagne vinegar
1	tablespoon green peppercorn, drained
1/4	cup very finely minced shallot
3/4	cup cream
1	tablespoon creole mustard
2	tablespoons slightly chilled unsalted butter
2	tablespoons flour
1	cup room temperature unsalted butter
 
Combine vinegar, green peppercorns, and shallots in a saucepan, over a 
medium-high heat.  Bring to a boil and simmer until reduced to 2 tablespoons.  
Add cream and creole mustard.  Bring to a boil, reduce heat, and simmer for 2 
minutes.  Combine chilled butter and flour-knead to a soft paste.  Break into 
small pieces and quickly whisk into sauce, one at a time.  Heat and stir 
vigorously until thickened, without boiling strain through a cheesecloth or 
fine chinois.  Cover and keep warm by placing over, not in, a water bath.  
Serve warm.

Nutrition Facts
Amount Per Serving: Calories 246 - Calories from Fat 228
Percent Total Calories From: Fat 93%, Protein 2%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 16g, 
Cholesterol 72mg, Sodium 31mg, Total Carbohydrate 3g, Dietary Fiber 0g, 
Sugars 0g, Protein 1g, Vitamin A 1450 units, Vitamin C 0 units, Calcium 0 
units, Iron 0 units

Copyright (c) 1997-2004 Salvatore's Kitchen.