Seed Mustard Cream Sauce by Eric Rupert

Eric Rupert is the resident chef at the Mount Horeb Mustard Museum.  Eric is a chef of twenty years, cooking regionally and seasonally in the Madison, Wisconsin area. He is chef-instructor of Through the Seasons Cooking School at Madison's L'Etoile Restaurant.

2 tbsp. butter

4 shallots, peeled and diced fine

4 tbsp. Delouis fils A l'Ancienne Mustard (also try Maille or Edmond Fallot) or other seed mustard

1 cup dry vermouth

1/2 cup chicken demi-glace

2 cups heavy cream

In a large sauce pan over medium heat, sauté the shallots in the butter until just turning brown. Add the vermouth and reduce to about 2 tbsp. Add the mustard and the chicken demi-glace and simmer for 5 minutes. Add the cream and bring to a simmer for another 5 minutes or until the sauce is nice and thick. Serve right away.

Variation: For beef dishes, substitute scotch for the vermouth and use beef or veal demi-glace instead of the chicken demi-glace.

What's demi-glace? It is a rich reduction of stock that is the heart or great sauces. It takes hours to prepare at home but you can use More Than Gourmet Glace de Poulet Gold (for chicken) or More Thank Gourmet Demi-Glace Gold (for beef).

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