Can't Find It - Search Wendy's For A Specific Recipe Here

Sunday, July 6, 2008

Mustard Cream with Basil

This recipe was given to me by a friend who is always serving delicious side dishes and sauces to go with her favourite recipes. I loved this and just had to add it to my file. It is just so easy to make and is great served with everything from chicken to lamb, pork and beef. You could also serve it with cauliflower and broccoli for a change from a white sauce. This will keep for a day or two in the refigerator but cannot freeze or microwave.


1/4 cup good dry white wine
2 teaspoons olive oil (always use a good oil)
300 ml cream
1 clove of garlic (can use bottled crushed garlic)
1/4 cup finley chopped fresh basil
1 tablespoon dijon mustard


Heat oil in a small pan. Add the garlic and cook gently, stirring all the time so it doesn't burn.
Add wine and bring to the boil. Reduce the heat and simmer, incovered until liquid is reduced by half.
Add cream and mustard. Cook, stirring all the time until the sauce thickens and reduces to be about a cup.
Remove from the heat and stir in the basil.