Mustard Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon butter
- 3tablespoons finely chopped shallots
- ¼cup dry white wine
- 1tablespoon imported mustard, preferably Moutarde de Meaux
- ½cup heavy cream
Nutritional analysis per serving (1.5 servings)
390 calories; 37 grams fat; 23 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 141 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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.
Private Notes
Comments
I hardly ever have cream in the fridge, so I used whole milk. I did thicken it just a touch with rice flour (maybe only a tsp or so). No white wine, but used dry vermouth. Excellent.
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.
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!
Advertisement