This rich and creamy sauce gets its zing from a mixture of creole mustard and spices.
1 shallot, minced (about 3 Tbsp.)
1 tablespoon olive oil
1 garlic clove, minced
1 cup dry white wine
1/4 cup Creole mustard
2 teaspoons sugar
1 (8-oz.) container sour cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Sauté shallot in hot oil in a medium skillet over medium heat 2 minutes or until soft; add garlic, and sauté 1 minute. Stir in wine, mustard, and sugar; bring to a boil. Cook, stirring constantly, 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat, and whisk in sour cream, salt, and pepper. Serve immediately.
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