French Quarter Mustard Sauce

from the kitchen of Chef Paul Prudhomme

1/2 cup heavy cream
1/2 cup dairy sour cream
6 tablespoons Creole mustard (preferred) or brown mustard
1-1/8 teaspoons Chef Paul Prudhomme's Vegetable MagicŪ
2 teaspoons Worcestershire sauce
1-1/2 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.