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Leek and Mustard Sauce with Chives

1 Tbs butter
1 Tbs olive oil
2 cups leeks – chopped
1 cup chicken broth
½ cup dry white wine
2 garlic cloves, finely minced
½ cup sour cream
3 Tbs Dijon mustard
2 Tbs fresh chives – chopped
1 Tbs fresh tarragon – chopped

Heat the butter and olive oil in a pan. Add the leeks and cook over medium high heat, stirring frequently, until they turn a golden color. Be careful not to burn. Stir in the garlic, wine, and broth. Boil for about 5 minutes. Stir in the mustard, sour cream, chives, and tarragon. Remove from heat before it can boil. Season with salt and pepper to taste.