1. Melt butter in a medium saucepan over medium heat. Add shallot and thyme and cook until shallot is softened, 2 to 3 minutes; stir in cream, mustard, and vinegar. Bring to a simmer and cook, stirring occasionally, until mixture is thickened and slightly reduced, 6 to 8 minutes. Season with salt and pepper to taste and serve warm.
Source: Hannaford fresh Magazine, March - April 2018