This is a tasty quick and delicious sauce which I use for seared lean meats such as pork tenderloin or chicken breast. The pan used for searing is the base of the sauce with just some grainy mustard, wine and cream.
Tip : The taste of the sauce is greatly enhanced if you use a pan in which your seared pork medallions or chicken breast as the pan will have those nice brown bits left over. These brown bits will always form the foundation of a delicious pan sauce.
- 1 tbsp unsalted butter
- 2 tbsp grainy mustard
- 1/2 cup white wine
- 3 tbsp heavy cream
- Add 1 tablespoon of butter to a medium sized pan over medium high heat. Ideally, the pan should have been used to sear either pork medallions or chicken breast beforehand. Stir, then add 2 tablespoons of grainy mustard and stir again.
- De-glaze pan with white wine, stir to blend and simmer for a couple of minutes.
- Add 2-3 tablespoons of heavy cream and stir to combine.