Thanks.
Yes, I often use Dijon. Prepared mustards are decent emulsifiers andthat's why I use Dijon often. I will use cream for flavor or body if appropriate.
Note: Beurre blanc does not include cream. Though one sees recipes, often on the Net, that call for it (usually to stabilize it), the addition of cream means the sauce is no longer beurre blanc.
Beurre blanc is a reduction of acidic liquid(s) (white wine and/or a clear vinegar, citrus juice, etc.) that, usually, during reduction, has aromatics included (most often shallot) that are then strained out. The reduction is then mounted with butter and the sauce is done.
The recipe above starts out like a beurre blanc, using wine only as the acid, but is no longer considered one with the addition of the stocks.
This procedure is one that, with various changes in liquid(s), aromatics, spicing and dried fruit, I often employ when making sauce for grilled steaks (lamb, beef, game, or yes, grill-roasted fowl), or when needing a pan sauce for same, in which case the liquid(s) go into the cooking pan to deglaze it before reduction, while the steaks finish on a sheetpan in the oven.