A Tom Douglas® Recipe
1/2 cup finely chopped shallots
2 Tablespoons unsalted butter
1/2 cup Dijon mustard
1 Tablespoon coarsely chopped fresh tarragon
Melt the butter in a small skillet over medium-low heat.
Add the shallots and cook until soft and translucent, about 8 minutes, stirring occasionally.
Turn the heat up to medium-high and continue cooking a few more minutes, stirring, until the shallots are caramelized golden brown.
Remove from the heat.
Put the mustard in a small bowl and stir in the tarragon.