A reconstructed recipe by Andie based on a Victorian sauce for fish and game.
6 Tablespoons unsalted butter, softened
1 small shallot, finely minced
1/4 teaspoon kosher salt
1/8 teaspoon finely ground pepper
2 Tablespoons coarse grind mustard
(also called Country style or German style, however if you have a favorite use that.)2 Tablespoons lemon juice
2 teaspoons brown sugar
2/3 cup heavy cream, warmed slightly
(optional: 1/2 to 1 teaspoon grated fresh ginger – cook with the shallots in the butter before adding other ingredients)
Melt 2 tablespoons of the butter in a small pan over low heat
add the minced shallots and cook, stirring constantly, until translucent and just beginning to turn golden
add the salt, pepper and mustard and whisk to blend
add the lemon juice and whisk until incorporated
stir in the brown sugar
then add the remainder of the butter stirring to incorporate well
slowly add the cream while continually whisking vigorously.
Allow to simmer for about 2 minutes then remove from heat and pour into gently warmed bowl or gravy boat.
(Fill bowl with hot water from tap while cooking sauce then pour out water and dry well.)