Rosemary Sauce - cooking recipe

Ingredients

8 ounces dry white wine
8 ounces heavy cream
3 sprigs rosemary
2 tablespoons Dijon mustard
2 -3 shallots, finely chopped

Preparation

Reduce white wine to approximately 4 to 5 ounces by simmering.
Add shallots and rosemary, and continue simmering, stirring occasionally.
When the mixture has been reduced to approximately 11/2 to 2 ounces, add heavy cream and further reduce to 4 ounces.
Whisk in Dijon mustard.
Serve immediately.