Mmmm, nom nom nom

I make a very similar sauce. May I offer a tip? Per 2 servings, add a tsp of good dijon mustard. This will punch up the flavour but won't overwhelm. Melt the butter first, then stir or whisk in the dijon. Then add the cream and rest of ingredients.

Thanks Kristine for this. It's the kind of sauce that can be adapted and goes great with many, many things. Fish, seafood, chicken breast, eggs .. vegetables, faux pasta .. etc.

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