Serves 4
Use as pasta sauce could add porcini experiment with quantities below
60g pistachios, unshelled
1/2 onion
2 clove garlic
1/2 cup white wine
1.5 tsp dijon mustard
1 cup double cream
Shell pistachios, crush in mortar pestle, add 1/2 tsp sugar, big pinch salt. Taste, adjust
Fry in butter until fragrant, empty into bowl
Soften diced onion, add diced garlic don't burn, empty into bowl
White wine reduce
Add bowl back in, with dijon mustard and double cream
Cook without boiling, taste. Add more cream if necessary
