Mustard Cream Sauce
¼ cup white wine
1cup heavy cream
1 tbsp. mustard (Dijon)
1 tbsp fresh thyme
salt & freshly ground pepper to taste
Place wine in a heavy saucepan over high heat and boil for 2 minutes.
Add cream to wine and lower heat to medium-high, continue to simmer for 4 minutes or until thick and coating the back of a spoon.
Add the mustard and herbs to the cream mixture & simmer for 2 minutes. Season to taste with salt & pepper