Ingredients

2 tablespoons butter
1/4 cup shallot
3 cups chicken broth
1/4 teaspoon dried thyme
2 cups heavy cream
2 teaspoons fresh cracked black pepper
1/4 cup grated Parmesan cheese
2 teaspoons Dijon mustard
2 teaspoons fresh squeezed lemon juice
2 teaspoons Worcestershire sauce

Directions

In food processor pulse together shallot, butter, chicken broth, and  until smooth. Transfer mixture to 2 quart saucepan and simmer. Add cracked pepper and simmer stirring regularly until sauce is reduced to 2 cups (~20 minutes) Remove from heat and whisk in mustard, cheese, lemon juice and Worcestershire sauce. Store leftovers in refrigerator in air-tight container. This sauce can be frozen.

Use

Sauce: use with red meat