- 1 cup heavy cream
- 3 tablespoons low-sodium chicken broth
- 1/4 cup coarse-grain mustard
- 2 tablespoons chopped fresh tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Whisk together all the ingredients in a large skillet or saucepan over medium heat. Bring to a gentle simmer. Cook until the sauce has thickened slightly, about 3 minutes. Pour or spoon the sauce over cooked meat.