Brandied Dijon cream sauce


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Member since 2008
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Serves 2 Cups | Prep Time 15 minutes | Cook Time 3 to 5 minutes

Why I Love This Recipe

This is the sauce that is used with the Chicken Erickson.


Ingredients You'll Need

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)


Directions

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.


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