21 Mar 2016

MONDAY MUNCHIES - Sweet Creamy Mustard Sauce

This sauce is worth bottling. I came across a similar one on the wonderful world of Pinterest, and decided to revamp and jazz it up a little. The result was delicious. I served it with Pork chops and veggies, but it would also be delicious with Chicken.



* 1 tablespoon of butter
* 1 large onion diced
* 2 cloves of minced garlic
* 1 tablespoon of dried mustard
* Salt and pepper to taste
* 2 cups of chicken stock
* 1 cup of cream
* 1 tablespoon cornflour
* 1/2 cup white wine
* 1 teaspoon dried basil

Spray a large pan with oil and brown the pork/chicken well on both sides. Remove from pan.

In the same pan, melt the butter and saute the onions and garlic for 2 minutes.

Add the chicken stock and wine and bring to a slow simmer. Stir in the salt, pepper and mustard combining well. Let the sauce simmer for a further 5 minutes.

Slowly add the cream stirring until mixed well.

To thicken the sauce, add a little to a small jug and whisk in the cornflour making a paste. Return to the pan and mix well.

Return the meat to the pan and coat well with the sauce, bringing it back to a slow simmer.

Serve with rice or with steamed veggies.

The sauce turned out so well that next time I may just have to double the quantity.


beck xx

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