Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Makes about 2 cups

This rich and creamy sauce gets its zing from a mixture of creole mustard and spices. 

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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