Seed Mustard Sauce

Preparation Method

1. In a large sauté pan over medium high heat on Wolf rangetop, melt butter.
2. Add shallots and allow to brown lightly.
3. Add vermouth and mustard. Reduce this mixture, stirring occasionally, for about 4 minutes or until thick.
4. Add chicken broth and reduce this by half, or about 5 minutes.
5. Add cream and reduce by about a third, or about 5 minutes.
6. Season with pepper and parsley just before serving.