Dijon Cream Sauce

I had a lot of mustard in my fridge and went looking for a recipe to use it. This is adapted from a couple I found. Everyone loved it and asked for it to be a "keeper". What I'm posting here is a double of the original recipe, and was barely enough for the 6 of us. Next time, I'll double this!

I served it with ground beef patties; the original had it with steak. I used the pan I browned the beef patties in. I think it really added to the flavor.

Brown 6 beef patties and remove to the oven to finish cooking (about 20 min at 350).

Deglaze the pan with 2 T sherry.

Add to the pan:

2 green onions (reserve top 2 inches of green part), chopped
2 cloves garlic, chopped fine

Saute for about 30 seconds.

Add 2 cups beef broth. Bring to a boil for about 5 minutes.

Add:
3/4 cup heavy cream
1/2 cup sherry
1/4 cup dijon mustard

Boil until thickened, about 5 minutes.

Serve over beef patties.

Serves 6