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     title: creole mustard sauce
categories: professional, sauce, condiment, caribbean
  servings: 10

    1/2 c  champagne vinegar
      1 t  green peppercorn
    1/4 c  shallot
    3/4 c  cream
      1 t  creole mustard
      2 t  unsalted butter
      2 t  flour
      1 c  unsalted butter

combine vinegar, green peppercorns, and shallots in a saucepan, over a
moderately-high flame 
bring to a boil and simmer until reduced to 2 tablespoons add cream and
creole mustard 
bring to a boil, reduce heat, and simmer for 2 minutes combine 2
tablespoons butter and flour-knead to a soft paste 
break into small pieces and quickly whisk into sauce, one at a time 
heat and stir vigorously until thickened, without boiling strain through
a fine chinois 
cover with a layer of melted butter, to keep a skin from forming
cover and keep warm by placing over, not in, a water bath

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