Dijon Cream Sauce.- Sounds simple but tastes, oh so decadent...

 

Dijon Cream Sauce:  This simple sauce which comes together very quickly, can turn an everyday dish into something special. It tastes celebratory but easy enough for anyone to make.

Today I made it to go with some small white potatoes, cut in fourths, unpeeled which I had boiled for 10 minutes beforehand. Ten minutes later, while the steaks were cooking, the dinner came together....

To prepare this sauce / dish, you'll need:

3 Tbls Butter

1/2 Medium White Onion, cut finely - I like to use Shallots

1/4 - 1/2 cup White Wine

1 cup Heavy Cream

2 - 3 Tbls Dijon Mustard

1 - 2 Tbls Tarragon, I used dry

2 slices Emmentaler Cheese, cut in very fine strips (this can be optional)

Salt & Pepper to taste

In a pan over Medium Heat, melt the butter and add the onions, mix and allow to sweat until very tender but uncolored. Add the wine and let it reduce "au sec" which means to almost dry. Keyword here is "almost" ok?

Once only a couple of teaspoons of wine remain you can add the heavy cream, mix well. Whisk the sauce and bring it to a gentle simmer. Let it reduce by half which should take about 10 minutes. Once the sauce is thick enough to coat the back of a spoon, it's ready for the finishing touches.

Add the Dijon and the Tarragon but you can use any other herb you like, we happen to love Tarragon! Mix well, decide on the thickness of the sauce, add the cheese, add salt and pepper and you're done.

I hope you will try this sauce so you too can enjoy the subtle flavors.... It's lovely!