Bitter watercress and parsley add color as well as flavor to this creamy mustard sauce. Serve it with any delicate European sausage, such as Boudin Blanc or Spinach and Gruyère Chicken Sausage.
2 tablespoons unsalted butter
1 large shallot, chopped
2 garlic cloves, minced
1/4 cup dry white wine
1 cup crème fraîche
1/2 cup Dijon mustard
1/2 cup finely chopped fresh
watercress leaves
1/4 cup finely chopped fresh parsley
Salt and freshly ground black
pepper to taste
1. Heat butter in a small skillet over medium heat. Add shallot and garlic, and cook, stirring frequently, for 5 to 7 minutes, or until vegetables soften. Add wine, and cook for 3 minutes, or until wine is almost evaporated.
2. Scrape mixture into a mixing bowl, and add crème fraîche, mustard, watercress, and parsley. Whisk well, and season to taste with salt and pepper. Serve at room temperature, refrigerating any leftover sauce.
Note: The sauce can be made up to 3 days in advance and refrigerated, tightly covered. Bring it to room temperature before serving.