26 Jun 2012 09:38 pm
1 Tablespoon olive oil or butter
Green tops of 1 or 2 spring onions (firm, pale-green and white parts only), minced, or 1 medium shallot, minced
½ cup chicken stock, or ¼ cup chicken stock mixed with ¼ cup white wine
¾ cup heavy cream
2 to 3 teaspoons Dijon-style mustard
2 to 3 teaspoons minced tarragon or parsley (or a mixture of the two)
Heat the olive oil over medium heat in a medium skillet. Add the onion tops or shallot and cook, stirring, until softened, 5 to 7 minutes. Add the stock or stock / wine combo and cook, stirring, until liquid is nearly all evaporated, 7 to 10 minutes.
Add the cream and heat to a low simmer. Reduce heat to medium low and cook, uncovered, stirring occasionally, until cream is reduced and coats the back of a spoon in a thick layer, about 15 minutes.
Stir in the mustard and herbs (adjusting amounts based on how strongly-flavored you want the sauce to be) and remove from heat. Stir in salt and pepper to taste.