Ingredients

• 2 tbsp unsalted butter

• 3 tbsp Medium leeks. White and green parts only, Finely minced

• 1 x Teaspoon ground rosemary

• 1 x Teaspoon ground thyme

• 1/4 cup white wine

• 2 cups heavy cream

• 1 Tablespoon Dijon mustard

• 1/4 tsp ground white pepper

Preparation

In a pan over a medium heat melt the butter and then soften down and caramelise the leeks. Add the rosemary, thyme and the white wine, allow to reduce then add the cream.

Whisk the sauce and bring to a gentle simmer. reduce the cream by at least half, about 10 minutes then add the Dijon mustard and whisk to nicely blend with the sauce.

The Dijon Mustard contains salt so this recipe is salt reduced rather than salt free. Add a pinch of salt if a little more is needed.

Comments: This recipe was suggested by Carolyn M. Port MacQuarie NSW and published in the Spice Road Spices journal Epicurean Post - refer website to join. Totally complimentary.