Brandy & Mustard Sauce
Brandy and mustard sauce will go with most meats and fish. It is a creamy sauce that has a really good mustardy flavour with the hint of brandy in the background. We particularly like it with pork escalopes but it equally works with a grilled chicken breast. This is one of the easiest sauces to make but really tasty!
Brandy & Mustard Sauce
Servings: 4 people
Calories: 102kcal
Ingredients
- 2 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
- 60 ml Brandy
- 200 ml Chicken Stock you could use vegetable but beef would be too strong
- 2 tbsp Crème Fraîche heaped
- 1 tbsp Oil we tend to use rapeseed
Instructions
- If you have already cooked your meat in the pan, don't worry about the oil. We tend to cook the meat in the pan, remove it to rest, make the sauce and return the meat to the sauce for a couple of minutes at the end. If you haven't already used the pan, heat the oil in a wide bottomed saucepan
- Add the dijon mustard and the wholegrain mustard to the pan and cook for 30 seconds. Add the brandy and allow the alcohol to burn off.
- Add the stock to the pan and allow it to reduce slightly. All the crème fraîche to the sauce, stir to incorporate and add the meat to heat through in the sauce.
Nutrition
Calories: 102kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 197mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg