On Line Cookbook
Honey Dijon Cream Sauce
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Jonathan Seydel / Firkin Brew Pub


  • 1 qt heavy cream
  • 3 T Dijon mustard
  • 1/4 cup (60 ml) white wine
  • 1 t white pepper
  • 1 T paprika
  • 2 T capers
  • 2 T honey
  • 1 T chopped parsley
  • cornstarch to thicken
  • Reduce cream by 1/4 (over medium-low heat, stirring frequently so it doesn't burn)
  • Add remaining ingredients except for cornstarch.
  • Bring to gentle boil and thicken to desired consistency.
  • Salt and white pepper to taste.
Just a quick and unique sauce we served over grilled chicken breast.

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