Mustard Custard

Instructions

Slowly melt butter in a pan over low heat. Add the shallots, cook until soft, then add the garlic. Cook for a further 30 seconds, stirring, then add the wine.

Bring to the boil, reduce the wine by half, then pour in the stock and reduce by half again.

Add the cream and bring to a gentle simmer. Cook until slightly thickened - this should take approximately 5 minutes. Season and set aside until ready to serve.

Just before serving, reheat the sauce until warmed through, then whisk in the mustard. Do this at the last minute - the ‘hit’ of mustard can fade pretty quickly.