Culinary Insitute of New Orleans

Creole Mustard Demi Glace
Serves 12 (2 oz. Portions)

1 qt. Demi Glace (beef broth may be substituted)
1 cup Creole Mustard
1/8 tsp. Salt
1/8 tsp. Ground Black Pepper
2 tbsp. Garlic (minced)
1 cup Heavy Cream

Place demi into saucepan over medium heat, using a whip incorporate mustard, cream, salt  and pepper. Allow to reduce by half, stirring occasionally. Reserve until needed.