French-Inspired Mustard Cream Sauce

Ingredients
1 Jar Yassa simmer sauce
1 cup heavy whipping cream (see tip)
1-2 tsp freshly squeezed lime juice (optional)
¼ – ½ tsp cayenne pepper (for spicy version)

Directions

1. Empty contents of Yassa sauce into pan. Add cream and cayenne pepper (if using). Bring to a boil and immediately turn to a simmer.

2. Simmer uncovered, stirring occasionally, about 5-8 minutes or until sauce thickens enough to coat the back of a spoon. Sauce will get slightly thicker as it cools.

3. Makes an excellent sauce for fish, such as seared salmon or trout. Drizzle or spoon over sautéed chicken, pork medallions or lamb chops. Toss with cooked pasta and vegetables.

Variations

• Tarragon-Mustard Cream Sauce – Add 2 tablespoons fresh chopped tarragon to sauce, and then simmer.

• Mushroom-Mustard Cream Sauce – Cook ½ lb mushrooms in 1 tablespoon oil over medium-high heat, stirring occasionally until browned, about 4-5 minutes. Add Yassa sauce and cream, and then simmer.

• Honey-Mustard Cream Sauce – Add 1-2 tablespoons honey to sauce, and then simmer.

• Orange-Mustard Cream Sauce – Substitute half of the cream with orange juice from concentrate. Also add, 1 tsp orange zest, and then simmer.

Tips

• For a lower fat version, substitute half of the cream with chicken or vegetable stock.