Creamy Mustard Sauce

One of the first things I learned in culinary school in Paris (other than how to avoid the wrath of the French chef training me) was how much a delicious sauce can transform an otherwise boring repas. This creamy sauce à la moutarde comes together in minutes and will make your chicken, beef or pork exponentially better. Plus, les bonnes nouvelles is that a little goes a long way. So you don't have to completely kill your diet to enjoy this.

French lesson du jour

Repas - meal

Sauce à la moutarde - mustard sauce

Les bonnes nouvelles - good news

Creamy Mustard Sauce

Makes enough for 3-5 people

1/2 shallot, minced

1 garlic clove, minced

3/4 cup white wine or chicken stock

1 1/2 T grainy mustard

1 1/2 T honey

1/3 cup cream

1 T butter

Kosher salt and fresh cracked pepper, to taste

{Cook protein in a stainless steel skillet.* Remove and set aside on a plate.}

In the same skillet you cooked your protein in, add shallot and garlic. Cook over low heat for about 30-60 seconds, until fragrant (but not burned!). Turn the heat up to medium and deglaze with wine or stock, scraping up any bits left in the bottom of the pan from cooking the protein. Once the wine or stock has reduced by about half (takes only a couple minutes), add mustard and honey. Whisk to incorporate, and then add cream. Cook one more minute stirring constantly. Add butter, stirring until melted. Taste and add salt and pepper to your liking. Et voila! Your sauce is ready.

At this point, you can add the protein (and even your veggies like I do) back into the pan with the sauce and let it heat a minute, or you can simply plate your meal and spoon the sauce over the top. Either way, you will be glad you took the extra few minutes to make this sauce because it will transform your dinner from dull to delicious!

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