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 12 cup low-sodium beef broth 34 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 34 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.