In a large skillet, saute shallots in olive oil over low to medium heat for approximately 3-4 minutes or until softened.

Add the minced fresh garlic and saute with the shallots for 1 minute.

Deglaze pan with white wine or broth, scraping up any brown bits from the bottom of the pan.

Add the lemon juice, chicken broth and any reserved pan juices from a roasted or sauteed meat.

Simmer for 4-5 minutes.

Add the dijon mustard and the whole-grain mustard.

Add the minced fresh rosemary and saute until the sauce begins to thicken.

Add the cold unsalted butter 1 tablespoon at a time. Melt butter and slowly stir to combine.

Add the last tablespoon of butter. The sauce should be a creamy sauce with the perfect consistency for drizzling over your plated meat.