We make this sauce specifically for our burger. The white wine and grainy mustard give an everyday burger a high-class taste without having to buy foie gras or truffle butter. The sauce is killer, so don’t feel like you should relegate it only to burgers. We put that shit on everything.
Combine the wine and shallot in a medium nonreactive saucepan and cook over high heat until reduced to about 3 tablespoons. Add the cream. Bring to a boil, lower the heat to low, and cook until reduced by half.
Remove the pan from the heat and whisk in both mustards, the salt, and the pepper. Transfer to a bowl and let cool. The sauce will keep, tightly covered in the refrigerator, for up to 3 days.
© 2019 All rights reserved. Published by Abrams Books.