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Brandy & Mustard Sauce

Prep Time0 minutes
Cook Time15 minutes
Course: Sauces and Marinades
Cuisine: English, French
Keyword: brandy, crème fraîche, mustard
Servings: 4 people
Calories: 102kcal
Author: Chief Cook and Bottle Washer

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