Mustard and White Wine Sauce Recipe

Mustard and White Wine Sauce Recipe

How to Make a Delicious Mustard & Wine Wine Sauce for Seafood or Chicken

Classic mustard and white wine sauce recipe can be made in numerous ways, with a teaspoon of this or a tablespoon of that to come up with different versions.  I like this simple way of making it with mushrooms, a little mustard, a pinch of curry, and a tiny bit of cognac (optional).

What Stock To Use

You will most likely be serving this sauce on fish or poultry, so I suggest using fish stock or chicken stock, depending on what you are serving it with.  We keep homemade chicken stock in the freezer, but I am not opposed to commercial brands as long as you pay attention to the sodium levels.

Seafood stock is not as easy to find as chicken stock, but I’ve noticed it in more supermarkets. Making your own seafood stock is easy, but I must warn you, it can stick up the kitchen.

So whether your seafood or chicken is poached, braised, pan-fried, or grilled, this is a great sauce to serve to add that extra layer of flavor.

Cognac or Armaganc

Armagnac and Cognac are both types of brandy, which is a distilled wine spirit. They share similarities but also have distinct differences in terms of their production methods, geographical origins, and flavor profiles.

Cognac and Armagnac are brandies eponymously named for the regions of France from which they hail. While cognac reigns supreme, Armagnac should not be underestimated. Nevertheless, either is a fine choice for sipping or cooking.

Armagnac is known for its robust and diverse flavor profile, with notes of dried fruits, prunes, nuts, and sometimes a more pronounced presence of tannins. Cognac is characterized by its elegant and refined flavor profile, featuring notes of fruit, floral elements, vanilla, and sometimes a hint of oak. The flavor tends to be smoother and more delicate than Armagnac.

Other Ingredients

Butter is a dairy product made from the fat and protein components of milk or cream. It is produced by churning or agitating the cream, causing the fat globules to separate from the liquid, known as buttermilk. The remaining solid fat is then further processed and may be salted or left unsalted, depending on the desired end product.

Button mushrooms, scientifically known as Agaricus bisporus, are one of the most common and widely consumed mushrooms globally. They are small to medium-sized mushrooms with a distinctive rounded cap and a short stem. These mushrooms have a mild flavor and a firm texture, making them versatile for various culinary applications.

Shallots are a type of onion that belongs to the Allium family, which also includes garlic, onions, and leeks. They have a milder and sweeter flavor compared to regular onions, making them a popular choice in various culinary dishes. Shallots are characterized by their small size, elongated shape, and thin, coppery-brown papery skin.

Curry powder is a blend of ground spices that is widely used in the cuisines of South Asia, Southeast Asia, and the Caribbean. While the composition of curry powder can vary widely based on regional preferences and individual recipes, it typically includes a mixture of aromatic spices that contribute to its distinctive flavor and color.

Chicken stock is a liquid preparation made by simmering chicken bones, meat, and aromatic vegetables in water. It serves as a flavorful and versatile base for soups, stews, sauces, and various other dishes. The slow simmering process extracts the flavors, nutrients, and gelatin from the chicken bones, resulting in a rich and savory liquid.

Cream

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Mustard and White Wine Sauce Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Sauces

Cuisine: French

Servings: 4 servings

Ingredients

• 2 tablespoons butter
• 3 ounces button mushrooms sliced thinly
• 1 shallot finely shopped
• 1 pinch curry powder
• 1 tablespoon cognac optional
• ¾ cup dry white wine
• ½ cup chicken stock or fish stock
• 1 cup cream
• 1 teaspoon mustard powder dissolved in a little water
• 2 tablespoons whole grain mustard
• salt and freshly ground pepper to taste

Instructions

• Prep all your ingredients. One of the most important steps to cooking is to have everything ready to go before you start. This tip can save you from lots of potential mistakes.
• Heat a saucepan over medium heat and when hot, add the butter and let it melt.
• Add the shallots and sweat (cook but do not brown) for a minute or two, making sure you are staring so they do not brown.
• Add the mushrooms and saute for a few minutes until they release moisture, but don’t let them brown.
• Stir in the curry powder and add the cognac or Armagnac and wine. Bring to a boil, and reduce the liquid by one-third.
• Pour in the fish stock, simmer for 5 minutes, then add the cream and the reconstituted mustard and cook until the sauce is thick enough to coat the back of a spoon.
• Season to taste with salt and pepper and pass the sauce through a wire-mesh conical strainer. Stir in the whole-grain mustard.
• The sauce is now ready to serve.

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