This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

This creamy, zingy sauce from "Chopped" judge and chef Amanda Freitag is an easy way to add flavor to baked chicken breasts or chicken thighsbaked salmon or pork tenderloin, along with Amanda's Root Veggie Puree.


  • 2 shallots, thinly sliced
  • ¼ cup white wine
  • 1½ cups heavy cream
  • ¼ cup Dijon mustard
  • 1 tablespoon grainy mustard
  • Kosher salt, to taste


Serves: Makes 2 cups


In a small saucepan, simmer shallots and white wine until dry, then add the heavy cream and reduce by half. Strain through a fine-mesh strainer, discarding the shallots, and return the smooth cream to the saucepan over low heat. Whisk in both mustards, season with salt to taste, and simmer for 5 minutes. Keep warm until ready to serve.