Cookbook:Savory Mustard Sauce

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes

This is great on filet mignons, pork tenderloin, or a grilling baste for chicken.

Ingredients[edit | edit source]

  • 1/2 cup Dijon mustard
  • 1/4 cup chicken broth
  • 1 1/4 tsp cornstarch
  • Pinch of salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbs olive oil
  • 1 shallot, very finely minced
  • 3 tbs unsalted butter, divided

Procedure[edit | edit source]

  1. Heat olive oil in a large slope-sided skillet over medium high heat. Add shallot and sauté until golden.
  2. Meanwhile, combine broth and starch. Set aside.
  3. Once shallot has cooked, add mustard, salt, and pepper to pan. Decrease heat to medium low heat.
  4. Once sauce heats to just below a simmer, add broth mixture. Cook, whisking continuously, until sauce thickens slightly.
  5. Whisk in butter 1 tbs at a time, waiting for the one before it to melt all the way before adding another.
  6. Once all butter has been used, remove sauce from heat and serve with a steak or some pork tenderloin, or a grilling baste.