Ingredients

• 1 12-ounce bottle lager beer
• 1/3 cup chopped shallots
• 3 cups chicken stock or canned low-salt chicken broth
• 1 1/2 cups whipping cream
• 1/4 cup Dijon mustard
• 2 tablespoons yellow mustard seeds

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Instructions

1. Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)