I made this mustard sauce last night to go with beef tenderloin. It tasted great with the beef, but I think that it would also be good on roasted or grilled chicken. This is quick, easy, and can be made ahead and reheated. If you don't have shallots, substitute a little chopped onion and garlic. If you use dried herbs rather than fresh, reduce the amount by half.
1 tbl extra virgin olive oil
1 small shallot, chopped finely
3/4 cup white wine or dry vermouth
3 tbl dijon mustard
2 tbl cream
3/4 tsp cornstarch
salt & pepper to taste
dash cayenne pepper
1/2 tsp fresh thyme
1/2 tsp fresh rosemary, chopped
Saute shallot in olive oil in small saucepan. Add white wine and mustard and bring to a boil. Reduce heat and let simmer 5 minutes. Dissove cornstarch in cream and add to sauce off heat, stirring. Return to heat and bring back to the boil. Let simmer 3 minutes. Add seasonings and herbs.