Ingredients:
3/4 cup whipping cream
1/4 cup sweet pickle relish
1/4 cup dry vermouth or white wine
3 tablespoons Dijon mustard
2 tablespoons Worcestershire
1/2 cup chopped parsley
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Directions: Bring all except parlsey to a boil over high heat and stir often until reduced to about 1 cup, about 5 minutes. Remove from heat and add parsley. Simmer 1 minutes before serving. Makes 1 cup.
Notes:
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