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Sauces

CREOLE MUSTARD REDUCTION SAUCE:

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(Makes: 2 Cups)

Ingredients

1 tablespoon olive oil
1 tablespoon minced shallots
1/2 teaspoon chopped garlic
1 cup dry red wine
2 cups chicken stock
1/4 cup Creole mustard or other spicy, whole-grain mustard

Directions

Heat the oil a medium pot over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, 1 minute. Add the wine. Stir and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick glaze, 18 to 20 minutes. Add the chicken stock and Creole mustard, stir well, and bring to a simmer. Simmer for 10 minutes to allow the flavors to blend. Remove from the heat and cover to keep warm until ready to serve.

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