- Place wine in a saucepan over high heat, and reduce by two-thirds. Add chicken stock, cook for 1 minute, then add milk and cream. Bring to the boil, then reduce heat to medium and simmer for 10 minutes, whisking occasionally. Remove from heat, sprinkle agar-agar into pan, then return to heat, whisking until dissolved. Reduce heat to low, and continue to simmer for 4 minutes. Set aside to cool slightly, then blend well using a stick blender. Alternatively, you can refrigerate for later use before blending.
- Return pan to medium heat, stir in mustards and heat until warmed through. Stir in herbs, and season to taste.
- Serve with roast chicken if desired.