Mustard & Brandy Sauce

To serve 4-5 people.

INGREDIENTS

Shallots - 2 average shallots

Whole grain Mustard - 300g

Brandy - 150g

Cream - 1 Tbsp per Quesadilla

Rosemary - 1-2 sprigs

 INSTRUCTIONS

1. Start, by finely dicing the Shallots.

2. Add a frying pan to a medium heat, sweat the Shallots down in Butter, and a sprig of Rosemary.

3. Once soft, add a Tbsp of Mustard to the pan.

4. Stir the mustard, and deglaze with a splash of Brandy.

5. Reduce the Brandy to a syrup.

6. Pour in some cream, bring to a simmer, season, and serve.

Enjoy