Mustard Sauce for Meat and Poultry
Hot Alcohol Vegetables Savoury
Sauces Accompaniment Eggless
Onion, finely chopped
7 fl.oz Dry White wine
tbsp French Mustard
fl.oz Double Cream
and Black Pepper
Fry the onion in the butter until soft and transparent. Add the wine and boil
rapidly until reduced to a quarter of the
Stir in the cream and mustard and continue to cook until thickened. Season
with salt and pepper.
with fried or grilled chicken, duck, steaks, chops, beef, lamb or pork.
More Sauce Recipes
Overseas Visitors: If
you're more used to measuring ingredients by the cup, we have the most
comprehensive weight to cups conversion table on the net - both solid
ingredients and liquids - so now you can easily convert our recipes to suit your
preference. Click here to go to the
chart. Why not print it off for future reference.
Convert all recipes written in metric or
imperial quickly and easily. Metric/imperial users can do the same but the
other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.