French Quarter Mustard Sauce

from the kitchen of Chef Paul Prudhomme

½ cup heavy cream
½ cup dairy sour cream
6 tablespoons Creole mustard (preferred) or brown mustard
1⅛ teaspoons Chef Paul Prudhomme's Vegetable Magic®
2 teaspoons Worcestershire sauce
1½ teaspoons prepared mustard
how to prepare

In a 1-quart saucepan combine the heavy cream, sour cream, Creole mustard, Vegetable Magic®, Worcestershire and prepared mustard over medium low heat.  Simmer and stir until thickened, about 15 to 20 minutes, stirring constantly.  Cool to room temperature and serve with grilled andouille rounds.