Two mustards sauce

This sauce is an integral sauce; that is, it is made using the juices from cooking (sautéing) meat.  It contains two mustards, a Dijon mustard and a whole grain mustard.

Preparation Time: 10 Mins

Cooking Time: 55 Mins

Total Time: 65 Mins

Ingredients

For 4 servings…

1                    Shallot  - chopped finely         

50 ml              Calvados   

1 tbs               Mustard  - Dijon      

1 tbs               Mustard  - whole grain

200 ml             Crème fraîche          

1 pinch            Salt          

                     Lemon juice            

1 tbs               Chives  - chopped    

1 tbs               Tarragon  - chopped 

Method

Place the pan used for sautéing meat back on the heat after the meat is cooked and add the shallot to the meat cooking juices.  When the shallot starts to caramelise, add the calvados and flame the pan.  When the flames have died down, stir in the mustards, crème fraîche and a pinch of salt.

Keep cooking while continuously stirring to reduce the contents of the pan until the sauce has slightly thickened.  Check the seasoning and add a few drops of lemon juice to taste.

Variations

If Calvados is not available then use brandy.