COOK: Creamy Mustard Sauce

This easy pan sauce is so good on chicken, pork, potatoes, a spoon...

My best advice for any pan sauce, or really any meal, is to get all of your ingredients prepped before you start cooking.  When everything you need is chopped, measured, and ready in bowls and measuring cups right next to your cooking space it's easy to follow any directions, and you don't have to worry about anything overcooking or burning.

Notes: You can use any combination of mustards, just make sure they total 4 Tablespoons.
If you don't have heavy cream you can use half and half, but your sauce won't be as thick.
Chicken or Veggie stock can be used in place of the white wine, we keep Better Than Bullion in the fridge as a staple, it's great for sauces like this.

Creamy Mustard Sauce

Ingredients:

1 Shallot (Chopped)

1/3 Cup Dry White Wine 

2 Tablespoons Dijon Mustard

2 Tablespoons Stone Ground Mustard

1/2 Cup Heavy Cream

2 teaspoons Dried Tarragon

2 teaspoons Dried Parsley

Salt and Pepper

Preparation:

(I have always made this after first cooking meat in the same cast iron pan, if you are just making the sauce add a bit of olive oil to your pan to start.)

In a 10 inch cast iron pan cook shallots over medium heat until slightly translucent, about 2-3 minutes, then add in wine and mustard, using a whisk combine it all together, if you used the pan to cook meat make sure you scape up the yummy brown bits for extra flavor.  

Turn temperature down to low, add in heavy cream, tarragon, and parsley. continue to mix slowly until sauce starts to thicken, add salt and pepper to taste.  

Any leftover sauce can be refrigerated for several days.

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