Ingredients

1/3 cup chicken stock
1/4 cup minced shallots
1 bay leaf
2 Tsp. Dijion mustard (optional)
1 1/2 Tsp. fresh lemon juice, white wine vinegar, or cognac
salt and pepper to taste
1/4 cup heavy cream
1 Tbsp, minced fresh herbs (parsley, thyme, and/or rosemary)
1 Tbsp unsalted butter (optional)

Method

1) Note : Best served over Lamb, pork, or chicken
2) Note : Mustard will thin the sauce so if you prefer it thicker, leave it out
3) Note : Drippings from the cooked meat can be added to the sauce to increase flavor
4) Pour in chicken stock into skillet over medium-high heat
5) With wooden spoon - loosen drippings (if using skillet you just removed the meat from). Add minced shallots, bay leaf, mustard (optional), lemon jucie (or substitute), and salt and pepper
6) Cook, stirring occasionally over medium0high heat until slightly thickened. 1-2 minutes
7) Add heavy cream and cook until reduced by half, about 3-5 minutes
8) Add fresh herbs, swirl in butter (optional)
9) pour over meats on plate and serve immediatley
10) makes 1/2 cup
11)Serve to greedy children.