---------- exported from cookworks for meal-master, v7.0
      title: creole mustard sauce
 categories: professional, sauce, condiment, caribbean
   servings: 10
     1/2 c  champagne vinegar
       1 t  green peppercorn
     1/4 c  shallot
     3/4 c  cream
       1 t  creole mustard
       2 t  unsalted butter
       2 t  flour
       1 c  unsalted butter
 combine vinegar, green peppercorns, and shallots in a saucepan, over a
 moderately-high flame 
 bring to a boil and simmer until reduced to 2 tablespoons add cream and
 creole mustard 
 bring to a boil, reduce heat, and simmer for 2 minutes combine 2
 tablespoons butter and flour-knead to a soft paste 
 break into small pieces and quickly whisk into sauce, one at a time 
 heat and stir vigorously until thickened, without boiling strain through
 a fine chinois 
 cover with a layer of melted butter, to keep a skin from forming
 cover and keep warm by placing over, not in, a water bath