Creamy Mustard Sauce

I have been eyeing the creamy mustard sauce recipe from my Weber's Time to Grill for quite some time. When I finally decided to make pork chops for my mother in law, I thought it was the perfect time to try it out. And it did not disappoint!

I didn't get a chance for a picture, so you will just have to settle for the recipe.

1 tablespoon unsalted butter
2 tablespoons minced shallot
2 tablespoons bourbon
1/2 cup low-sodium beef broth
3/4 cup heavy whipping cream
3 tablespooks whole-grain mustard
Kosher salt

In a medium skillet over medium heat, melt the butter. Add the shallot and cook until softened 1-2 minutes, stiring often. Add the bourbon and cook until reduced to a glaze, about 30 seconds. Add broth and bring to boil over high heat. Cook until broth reduced by half, 2-3 minutes. Add the cream and bring to a simmer. Whisk in mustard and simmer until the sauce is reduced to 3/4 of a cup and is thick enough to coat the back of a spoon. 3-5 minutes. Season with salt.

Note: This recipe originally called for cognac or brandy. We opted for bourbon because it was all we had.

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