Dijon Sauce

2 T butter
1 T flour
1/2 C dry white wine
1 C chicken broth or stock
2 T chopped fresh thyme leaves
1/3 C half-and-half or cream
3 T chopped fresh chives

Heat medium skillet over medium heat.  Add butter and flour to the skillet. Cook for 1 minute, then whisk in the wine.  Whisk the broth into the wine and add the thyme, salt, pepper, and mustard. Stir in the cream, then remove from heat.

Best over meat and cooked in the pan with meat drippings.

Also excellent over lemon juice drizzled asparagus and avocados.

A Rachael Ray recipe.

Per serving
Calories 143
Fat 8.7
Cholesterol 30
Sodium 258
Carbs 6