Tarragon-Mustard Sauce for Salmon

1. Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.

2. Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.

3. Spoon sauce over salmon and serve.

Cook's Note:

If you don't have shallots, you can substitute onion. If you don't care for tarragon, another option would be fresh dill in the same amount.

You can also use Pinot Grigio instead of Chardonnay.