Mustard Cream Sauce
This recipe comes from a social media friend and comes highly recommended. I look forward to making this as it sounds excellent.
Ingredients
- 2 teaspoons extra virgin olive oil
- ¼ cup shallots, finely minced
- 3 tablespoons Chardonnay, or a good dry white wine
- 1¼ cups heavy cream, room temperature
- 1½ tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- salt and pepper, as desired, to taste
- fresh parsley, chopped, for garnish, optional
Instructions
- Heat a saucepan on medium low heat, when hot, add the shallots, sauté until softened, about 2-3 minutes.
- Add the Chardonnay, stir to deglaze the saucepan and cook until the liquid evaporates, about 2-3 minutes.
- Reduce the heat to low, stir in the cream and simmer until sauce has thickened, about 5 minutes.
- Stir in the mustards until blended, taste and season with salt and black pepper as desired.
- Pour into a gravy boat and garnish with parsley if desired. Serve with beef, pork, chicken, or even fish.
Notes
This can be made ahead and stored in the fridge for up to 4 days. To reheat, just warm on low heat in saucepan, stirring often.
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