Mustard Sauce
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:About ¾ cup
- 1tablespoon butter
- 3tablespoons finely chopped shallots
- ¼cup dry white wine
- 1tablespoon imported mustard, preferably Moutarde de Meaux
- ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)
394 calories; 37 grams fat; 23 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Melt butter in small saucepan and add shallots, stirring briefly until wilted.
- Step 2
Add wine and cook about 30 seconds, stirring. Add mustard and stir.
- Step 3
Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about ¾ cup.
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Cooking Notes
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CJ
I made this with earth balance non dairy butter and skipped the cream so I could serve it with a meat meal and even so it was delicious.
Robyn
Really delicious sauce. I overcooked a pork roast just a little bit and was looking for a sauce to serve with the leftovers. This was magnificent and was so good on the rice and cauliflower I served with it. I just added a pinch of Cheyenne and a pinch of nutmeg. Really good. I will definitely make this again!
Eve
Good with smoked pork chops. Kassler Rippenspare
Alan
Wonderful sauce! Served it over grilled flank steak. Also excellent with the roasted Brussels sprouts on the plate! Similar to Steak Diane, but in that dish the steak and sauce are cooked together.
Andrea
Fabulous sauce. Everyone loved it. Served over roasted salmon. Made it with creme fraiche as didn't have heavy cream. Either works well.
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