26 Jun 2012 09:38 pm

Mustard Cream Sauce

1 Tablespoon olive oil or butter
Green tops of 1 or 2 spring onions (firm, pale-green and white parts only), minced, or 1 medium shallot, minced

½ cup chicken stock, or ¼ cup chicken stock mixed with ¼ cup white wine
¾ cup heavy cream
2 to 3 teaspoons Dijon-style mustard
2 to 3 teaspoons minced tarragon or parsley (or a mixture of the two)
white pepper

Heat the olive oil over medium heat in a medium skillet. Add the onion tops or shallot and cook, stirring, until softened, 5 to 7 minutes. Add the stock or stock / wine combo and cook, stirring, until liquid is nearly all evaporated, 7 to 10 minutes.

Add the cream and heat to a low simmer. Reduce heat to medium low and cook, uncovered, stirring occasionally, until cream is reduced and coats the back of a spoon in a thick layer, about 15 minutes.

Stir in the mustard and herbs (adjusting amounts based on how strongly-flavored you want the sauce to be) and remove from heat. Stir in salt and pepper to taste.

2 Responses to “Mustard Cream Sauce”

  1. on 26 Jun 2012 at 10:39 pm 1.Dave's Kitchen » Sugar Snap Pea and Turnip Green Crepes with Mustard Cream Sauce said …

    [...] some prepared mustard, chopped herbs, salt and white pepper. (I’ve written up these steps in recipe format here.) The result was a perfect topping for my crepe-wrapped peas and [...]

  2. on 01 Jul 2012 at 9:50 pm 2.Dave's Kitchen » Puntarelle Chicory from Paisley Farm said …

    [...] Kokas of Paisley Farm says on his website that he “plants with the chef in mind.” That is, he grows things he thinks adventurous cooks are [...]

Trackback This Post | Subscribe to the comments through RSS Feed

Leave a Reply