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–+ servings

Mustard Cream Sauce

The Cookie Rookie, Becky Hardin, United States.
This recipe comes from a social media friend and comes highly recommended. I look forward to making this as it sounds excellent.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Side
Cuisine American
Servings 8 servings

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.
Used in Recipes Listed on this Site:
  • Poached Chicken.