Mustard Cream Sauce

I was going to post this as a dinner recipe, Ham Steaks with Mustard Cream Sauce, but decided this was really more about the sauce than it was about the ham. There's nothing too fancy about preparing a ham steak. If you buy the kind that's already cooked, and most are, then all you're really doing is heating it up.  Pan fry it in just a touch of bacon grease until it picks up a little color and you're good to go.  Use this mustard-based sauce on it, and you've lifted something a little mundane to a more sublime entree for an easy everyday, quick dinner. 

I have two other mustard sauce, found here and here.  The first sauce was made specifically as an accompaniment to fish and the second for corned beef. This recipe is more rounded and would work well on other meats, like pan seared pork chops and broiled steaks, or even vegetables such as grilled asparagus or crispy fried brussels sprouts.

Ingredients
1/2 large shallot, finely minced
4 tbsp dry white wine
1 tbsp Dijon mustard (like, Grey Poupon or Sir Kensington's)
1 tbsp stone ground or "country" Dijon mustard (like, Grey Poupon Country)
1 tsp English powdered mustard (like, Coleman's)
1/3 cup heavy cream
3 tbsp unsalted butter
1/2 packet Splenda
salt and pepper to taste

The Recipe
Over medium high heat, melt the butter and sauté the shallots until they start to caramelize, 3-5 minutes.

Add the powdered mustard and whisk it into the butter.  Add the white wine and de-glaze the pan, then add the two kinds of Dijon mustard, the heavy cream and the half-packet of Splenda.  You can substitute a pinch of sugar for the Splenda if you want.

Stir constantly until the sauce bubbles and thickens, about three minutes.  Add a smidgen of salt and a couple of grinds of freshly cracked black pepper.