| 500ml double cream |
|
cook over medium heat |
| 2 teaspoons wholegrain mustard |
|
stir in, increase heat and bring to a simmer, cook for 1–2 minutes more |
| 1 tablespoon Dijon mustard |
| 2 tablespoons whisky |
| salt and freshly-ground white pepper |
|
remove from heat, season to taste |
| 1 tablespoon fresh chives |
chopped |
|
whisk in |
| 1/2 lemon's juice |
|