Second in a series of "Podcasts" from Friday Saturday Sunday Restaurant.
Mural by Tom Judd in progress, downstairs, Friday Saturday Sunday
Artist, Tom Judd
Tom's paint pallet
Dijon Cream Sauce

1 quart heavy cream
4 shallots, peeled and sliced in half
12 black pepper corns, whole
1/2 to 1 cup dijon mustard (to taste)

•Start reducing the cream in a sauce pot and add the shallots and pepper corns.
•After the sauce has reduced to 1/3 its volume, strain and discard the shallots and pepper corns.
•Wisk in the mustard. Start with 1/2 cup and taste. To make more spicy, add more mustard.
This is a versatile sauce, great on chicken, veal medalions or a pork loin
Kitchen Radio is produced by Sarah Lilley
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