Pommery mustard sauce is thick and creamy with rich flavors infused. It is simultaneously sweet with a strong blast of mustard spice. This sauce can be served with seafood dishes, grilled pork/chicken/steak and even as a salad dressing (more healthy than that crap you buy in the store).
Ingredients
- 4 oz Dry white wine (e.g., Sauvignon Blanc)
- 2 TBL Cider vinegar
- 2 TBL Heavy cream
- 1 TBL Pommery Mustard
- 6 oz Butter (1.5 sticks) – cut into pieces
- 0.5 Lemon juice (optional)
- 1 Shallot – minced
- 3 Peppercorns – crushed
- 3 Sprigs fresh Thyme
- 1 Bay leaf
- Kosher salt and pepper to taste
Process
- Mise en Place: Measure and prepare you ingredients prior to starting.
- Combine wine, vinegar, lemon juice, peppercorns, shallots, thyme, and bay leaf in a small sauce pan and bring to a boil.
- Reduce mixture until the pan is almost dry (if it dries, add a splash of water).
- Strain reduction and return to sauce pan over Med heat.
- Add cream and reduce until its coats the front and back of a spoon (called nappe).
- Piece by piece, whisk in butter and continue to whisk until mixture is thick and emulsified.
- Whisk in Pommery mustard.
- Remove from heat and transfer to a bowl. Season with salt and pepper.
