Chardonnay-Pommerey Sauce

Ingredients

2½ tsp. cornstarch
1 cup heavy cream
1 cup Chardonnay
2 tsp. blended oil
½ cup Chopped Shallots in Oil
½ lb. salted butter, softened
1½-2 Tbsp. Pommerey mustard

Instructions

(yields 10-12 portions)

Sweat the Chopped Shallots in Oil in the blended oil. Add the Chardonnay and reduce over moderate heat until dry. Add the heavy cream and reduce by ¼. Make a slurry with the cornstarch. Over moderate heat add the slurry to the shallot and cream mixture. Stir until thickened and remove from the heat. Add the softened butter a piece at a time, whisking vigorously, until fully incorporated. Add the mustard and serve immediately.