This very simple Shallot-Dijon Cream Sauce is ideal with any chicken dish, but especially good with Chicken Cordon Bleu.
Ingredients
- 1 tbsp unsalted butter
- 1 whole shallot peeled and finely chopped
- 1/3 cup dry white wine
- 3/4 cup heavy cream
- 1 1/2 tbsp Dijon mustard
- 1 lemon halved
- kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting the recipe.
- Melt 1 tbsp unsalted butter in a medium sized sauce pan over medium heat.
- Add 1 whole shallot, chopped and sauté covered until the shallots are softened.
- Add 1/3 cup dry white wine and reduce for one minute.
- Add 1 1/2 tbsp Dijon mustard, whisk to combine. Add a squeeze from 1/2 of a lemon, season with kosher salt and freshly ground black pepper.
- Add 3/4 cup heavy cream and cook, while stirring continuously, until the cream thickens, about 5 minutes.
So so good!
Glad you like it!
Made this to pour over air fried chicken thighs. I used mirin in lieu of white wine which gave it a slightly sweet taste. My family loved it. Will try on air fried seasoned pork tenderloin next.
Thank you, Lorraine. I am thrilled to hear that you and you and your family enjoyed my recipe for Shallot-Dijon Cream Sauce. I agree that the sauce would also work well with pork tenderloin. But if you are thinking seasoned, you may also want to try my recipe for Diablo Sauce, one of my favorites with grilled pork tenderloin.
Thank you, I will.