Ingredients

• 1 c. white wine
• 1 tsp. minced garlic
• 1/2 c. diced onion
• 1 c. heavy cream
• 1 c. chicken stock
• 1 c. dijon
• 1 tsp. whole grain mustard
• 1 tsp. salt
• pinch pepper
• 2-3 tsp. flour (or corn starch?)

Preparation

In a small saucepan over medium heat, boil white wine, garlic, and onion for 5 min. Add cream and stock. Simmer for another 5 min. Whisk in mustards, salt, and pepper. Simmer for 3-4 minutes. Whisk in flour and simmer until sauce begins to thicken. [CP: It’s the thickening step that is problematic; the recipe’s original 1 tsp. flour is no where near enough to thicken this much stuff. Try up to 1 tbsp. flour, or even switch over to corn starch.]