Warm mustard sauce

INGREDIENTS

• 30 grams of shallots
• 80 ml dry white wine
• 2 tablespoons Dijon mustard
• 1.5 teaspoons lemon juice
• a pinch of salt
• pepper
• little strong broth
• 60 ml cream fresh
• oregano
• 10 grams of butter

METHOD

1. We pour dry white wine into the pot and add a bit of broth. Add chopped shallots and let them foam. Then add mustard and lemon juice. We simmer to reduce the wine. Season with salt and pepper.
2. We simmer for about 2 minutes and add cream. Cook for another three minutes. Then remove the pot from the heat and add oregano and butter. Stir until the sauce thickens slightly and gets a creamy consistency.