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Prep time
5 minutes
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Cook time
25 minutes
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Serves
2
Author Notes
This is a French-ish sauce, probably the first one I made on my own, under the supervision of my father, who kept me from burning myself too bad.
It goes great on salmon, but really shines as a dipping sauce for artichokes. —Ian
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Ingredients
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3 cups
Butter
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2
Cloves garlic
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1 cup
Wine
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3
Sprigs of thyme or sage
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Salt
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2 tablespoons
Grey Poupon or other French mustard
Directions
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Melt the butter. Don’t burn the fucker.
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Add the wine, salt, and garlic
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Add the mustard and boil everything down to ~half the water content.
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Take the pot off the heat, and add the herbs.
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Win
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