Saturday, April 28, 2012

Mustard Sauce

Mustard Sauce


20g butter
1 large onion, chopped finely
100ml white wine
300ml beef/veal stock
50ml creme fraiche
1 tblsp mustard (I use English mustard to give it that extra kick)


1. In a saucepan melt the butter
2. Add the onion and cook until soft
3. Add the white wine and beef/veal stock and bring to the boil
4. Simmer until reduced by half
5. Add the creme fraiche and mustard
6. Bring back to the boil stirring constantly
7. Set aside and reheat when ready to serve or serve directly hot

Makes : 250ml
Preparation : 5 mins
Cooking time : 20 mins

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