MUSTARD CREAM SAUCE

YOU COULD ADD SOME FRESH DILL (2 TABLESPOONS) AND LEMON JUICE (1 TABLESPOON) TO MAKE A MUSTARD LEMON DILL SAUCE.

1 12-OUNCE BOTTLE LAGER BEER
1/3 CUP CHOPPED SHALLOTS
3 CUPS CHICKEN BROTH
1 1/2 CUPS WHIPPING CREAM
1/4 CUP DIJON MUSTARD
2 TABLESPOONS YELLOW MUSTARD SEEDS


BOIL BEER AND SHALLOTS IN HEAVY MEDIUM SAUCEPAN UNTIL REDUCED TO 1/4 CUP, ABOUT 12 MINUTES.  


ADD STOCK AND BOIL UNTIL REDUCED TO 1 1/2 CUPS, ABOUT 10 MINUTES.  


ADD CREAM AND BOIL UNTIL REDUCED TO 2 CUPS, ABOUT 10 MINUTES.  STIR IN MUSTARD AND MUSTARD SEEDS.


REWARM OVER MEDIUM-LOW HEAT BEFORE SERVING.


MAKES 8 SERVINGS.