Boil the white wine in a medium saucepan until reduced by half. Add the crÅme fraöche and boil. Remove pan from the heat and add the butter, a little at a time, whisking constantly until the sauce thickens. Whisk in the mustard.
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1/2 cup dry white wine
1 cup crÅme fraöche
1 1/2 cups unsalted butter, softened
3 heaped tbsp brown mustard
salt, pepper
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10
mn
@
5
mn
@
Serve with grilled or fried pork chops or roast ham.
