Creamy Mustard and Watercress Sauce

Nice little sauce, great for chicken, fish or steamed veges.

Ingredients

Knob of butter
Tablespoon of olive oil
1 medium onion, finely diced
1 medium garlic clove, finely diced
100 mls of white wine
200 mls thin cream
3 tablespoons grainy mustard
2 tablespoons dijon mustard
1 cup finely chopped watercress leaves


Over a medium heat sweat the onion and garlic in the butter and olive oil for 10 to 12 minutes until soft and translucent. Add the white wine and continue to cook until the wine has evaporated. Add the cream, mustards and watercress and reduce the heat to low. Simmer for 5 to 10 minutes until cream is starting to thicken.

Set aside and serve at room temperature.