Ingredients

• 3 T butter
• 2 T flour
• 1/3 C white wine
• 1 2/3 C chicken stock, heated
• 1-2 T Dijon mustard
• 2 ea bay leaves
• 3 1/2 T heavy Cream
• tarragon

Instructions

1. Melt the butter in a saucepan, then whisk in the flour to form a roux and cook over heat 2 to 3 minutes. Whisk in the white wine and reduce.
2. Ladle in the chicken stock, 1/3 at a time, whisking continuously.
3. Add the bay leaves, turn up the heat, and continue whisking until the sauce starts to bubble.
4. Whisk together the mustard and a small amount of the sauce to form a slurry, then add it to the sauce. Add the cream and tarragon, season to taste.

Source: https://fallowrestaurant.com

Contributed by: Skip