Best Creamy Whole Grain Mustard Sauce Recipes

CREAMY WHOLE-GRAIN MUSTARD SAUCE

Creamy Whole-Grain Mustard Sauce image

Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.

Provided by Chocolatl

Categories Sauces

Time 20m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

5 tablespoons unsalted butter, divided
3 tablespoons minced shallots
2 tablespoons white vinegar
1/3 cup dry white wine
1/2 cup heavy cream
2 tablespoons whole grain mustard
salt
pepper

Steps:

Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
Add shallots and saute until soft, about 2-3 minutes.
Add vinegar and cook for 1 minute.
Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
Remove from heat and whisk in remaining butter.
Strain into a small bowl.
Whisk in mustard, salt and pepper.
Cover and refrigerate until ready to use, up to 24 hours.

Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9

LAMB RIB CHOPS WITH CREAMY WHOLE GRAIN MUSTARD SAUCE

Lamb Rib Chops With Creamy Whole Grain Mustard Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 Tbs. butter
1 Tbs. olive oil
1 rack of lamb, frenched and cut into 6 chops
1 finely diced small shallot
1/3 cup cognac
2 Tbs. whole grain mustard
1/2 cup heavy cream
2 Tbs. torn fresh tarragon leaves
salt and pepper to taste
salt and pepper to taste

Steps:

Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.

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