Recipe Database
Tweaked Dijon Mustard Cream Sauce for Roulade
Tweaked Dijon Mustard Cream Sauce for Roulade
Serves: 15

1 large finely Chopped Shallot
1 Tbl. butter
2 Tbl. red wine vinegar
2 Tbl. Dijon mustard
2 pinches Herbs de Provence Spice Mix
1 cup heavy cream
Salt and pepper to taste

To make the sauce, in a non-reactive saucepan, melt the butter and sauté the remaining chopped shallot until translucent but not browned. Add the vinegar and reduce most of the liquid. Add the mustard and cream, and salt and pepper to taste. Simmer until the sauce thickens to coat the back of a spoon. Nap (drizzle) on Roulades, serve.

This fine recipe performed by Chef Mike at Poole's Bar-B-Q in East Ellijay, Georgia on 12/10/2004