Ingredients
Units
Scale
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 1 tbsp butter
- 1/2 cup chicken stock
- 3 tbsp Dijon mustard
- 1/2–3/4 cup thickened cream
- Salt and pepper, to taste
Instructions
- Melt the butter in a small saucepan over medium heat. Add the finely diced shallots and cook for around 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the chicken stock and allow it to simmer until reduced by about half. This helps concentrate all those lovely flavours.
- Stir through the Dijon mustard and thickened cream until everything is well combined.
- Season with salt and pepper, then reduce the heat to medium-low and allow the sauce to simmer gently until it thickens to your liking.
- Taste and adjust the seasoning if needed, then pour generously over whatever you’re serving it with.
Notes
Cream: Start with ½ cup of thickened cream and add a little more if you’d prefer a milder mustard flavour or a slightly thinner sauce.
Mustard: Dijon mustard gives this sauce its lovely tangy flavour without being too sharp. You can start with a little less mustard if you prefer a milder sauce.
Consistency: If your sauce becomes too thick, stir through a splash of chicken stock or cream to loosen it.
Salt: Taste before adding too much salt, as the chicken stock and mustard already contain some.