this is one of my favorites to serve with beef or pork tenderloin.
- 3/4 cup stock (beef stock for serving with beef, chicken for chicken or pork)
- 3/4 cup heavy cream
- 2 tbsp butter
- 1 tbsp balsamic vinegar
- 1/2 cup wine (red for beef, white for chicken or pork)
- 2 cloves garlic, minced
- 2-3 tbsp Dijon mustard
- 1 tsp lemon juice
- salt and freshly ground black pepper, to taste
--Melt butter in a small saucepan. saute garlic until golden. add wine, bring to a boil, and reduce to half. whisk in rest of ingredients and bring to a boil. reduce heat and simmer until sauce is thick enough to coat a spoon. taste for seasoning, adding salt & pepper if necessary.