Brandied Dijon cream sauce
4 Tablespoons minced shallots
1 cup dry vermouth
4 tablespoons brandy
4 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/3 teaspoon pepper
2 cups whipping cream
4 teaspoons minced fresh parsley (optional)
In saucepan, mix shallots,vermouth and brandy and simmer until liquid is reduced to about 1/2 cup.
Whisk in mustard, salt, pepper and cream and cook over medium-high heat, 3 to 5 minutes or until mixture is consistency of light gravy.
Add parsley if desired.
Pairs Well With
This is the sauce that is used with the Chicken Erickson.