Fierro Sauce

The sauce also is delicious on sauteed
fish such as tilapia another day.
This sauce must chill before finishing
and serving so be sure to leave time.

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons ground pancetta*
1 large shallot, minced
3/4 cup dry white wine
1-1/2 cups chicken broth
1-1/2 tablespoons minced capers
Salt and fresh ground white pepper, to taste
1 cup heavy cream
1 tablespoon Dijon mustard

Directions:
Melt the butter in a heavy medium skillet over medium heat.
Stir in the flour, turn the heat
to medium low and cook 2 minutes, stirring.
Add the pancetta and use your spoon to break up the clumps.
Return the heat to medium and cook the mixture,
stirring, 3 to 4 minutes, or until the pancetta
and flour mixture or roux turns golden brown.
Add the shallots and saute 10 seconds.
Slowly whisk in the white wine and chicken broth.
Turn the heat to medium high and bring to a boil.
Add the capers, salt and pepper.
Reduce the heat and simmer 15 minutes,
skimming off and discarding the foam that forms.
Transfer the sauce to a mixing bowl, cool,
cover and refrigerate several hours or overnight.
Just before serving, whisk in the
heavy cream and the Dijon mustard.
To serve, heat over medium heat just to a simmer.
Keep the leftover sauce refrigerated
for up to 3 days or freeze it up to 6 months.