cooking.nytimes.com

This creamy mustard sauce, which Pierre Franey developed in 1983, proves that a good recipe is timeless. A little butter, shallot, white wine, good mustard and heavy cream are simmered until the mixture reduces and coats the back of a spoon like a lightweight spring jacket. Serve it over salmon, chicken, steak, pork or vegetables. You get the point: It's hard to go wrong.