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Shallot Mustard Sauce

Thursday, April 18, 2013

Recipe adopted from Burp! Where Food Happens.  [Recipe makes roughly 3/4 cup].

After giving this recipe a try, I knew I had to re-post it for two reasons.  First (and most obvious), because this sauce turns any standard dish into something amazing in just five additional minutes.  But more importantly, I posted it to show that when you get a certain cooking technique down (pan sauces for example), you can easily turn one recipe into many variations.  If you recall a month ago, I posted a recipe for a Brandy Peppercorn Sauce.  Looking at the two recipes side-by-side, the similarities are obvious.  They both start out with sauteing some finely minced shallots with butter.  Next a key flavor component is added (peppercorns and mustard).  An alcohol (brandy and white wine) is used to deglaze the pan, and then cream and seasonings are used to finish the dish.  If you're not too keen on a certain alcohol or flavoring, try adding something that's more your style.  If you'd rather not use alcohol, go with a chicken or vegetable stock.  The number of sauces you can make through substitutions is really unlimited.


3 tablespoons unsalted butter
1/4 cup minced shallot
1/4 cup white wine (or light stock)
1/4 cup heavy cream
3 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice


Over a medium low heat, melt the butter in a small skillet and add the shallots.  Cook the shallots for several minutes, or until tender.  Add the white wine and whisk until most of the alcohol has evaporated.  Whisk in the mustard and cream, heat through for a minute, and turn off the heat.  Finish by whisking in the lemon juice, and season to taste.

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