​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 

Creole Mustard Sauce


2 ounces shallots, minced
1 ounce cider vinegar
1/2 teaspoon black peppercorns, cracked
1 small bay leaf
1/2 cup dry white wine
1/2 cup heavy cream
8 ounces sweet butter, softened
1/4 cup Creole mustard
2 tablespoons Dijon mustard
2 tablespoons Gulden's Spicy Brown Mustard

Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to about 6 ounces. Add the cream and reduce by half. Strain the sauce and return to the heat. Whisk in the butter gradually over low heat. Add the mustards.

Yield:  about 1 1/2 cups​