Instructions: In a medium-size saucepan, combine the shallots, wine, vinegar, and white pepper. Bring to a boil, uncovered, and reduce by half. Add the cream, and reduce again by half. (Sauce should be slightly thickened.) Lower heat and whisk in the butter, one piece at a time. Quickly add the dill, chives, and mustard, and salt to taste. Sauce will be rich and creamy. May be made 3 to 4 hours before serving and kept warm in a thermos (separates if reheated).

This recipe yields about 1 cup of sauce.

Comments: This sauce is delicious over vegetables, fish, chicken, and veal.

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