This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.<P>
This tangy sauce would also be terrific with roast chicken.
Ingredients
1 12-ounce bottle lager beer
1/3 cup chopped shallots
3 cups chicken stock or canned low-salt chicken broth
1 1/2 cups whipping cream
1/4 cup Dijon mustard
2 tablespoons yellow mustard seeds
Directions
Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
