3 tablespoons butter
1/2 cup shallots — finely chopped
1 clove garlic — minced
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 cup dry vermouth
3/4 cup cream
3 tablespoons dijon mustard
salt and pepper — to taste
Melt Butter in Skillet.
Add Shallots and sage. Saute until soft.
Add Vermouth. Reduce slightly.
Stir in cream and mustard.
Reduce heat and simmer until slightly thickened.
Correct seasoning with salt and pepper.
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Serving Idea:
Delicious with Chicken or Beef

Yield: 6 Servings