Ingredients
1 shallot, minced
2 tsp butter
2 cups heavy cream
3-1/2 Tbs Dijon mustard
1/4 cup capers
Preparation
In heavy saucepan, saute shallot in butter until translucent. Pour in cream and bring mixture to a boil. Reduce heat to low and cook until cream thickens (about 10 minutes), stirring occasionally. Remove mixture from heat an whisk in mustard and capers
