|The best sauce ever. Doesn't it look appetizing?|
I believe there are two types of people in this world: sauce people and non-sauce people. Sauce people love all kinds of sauces on all kinds of food; dipping sauces, cold sauces, smothered sauces, soup-y sauces and hot sauces alike. Non-sauce people simply don't like sauce on, near or around their food. They prefer it dry (that's what she said). I belong to the former group.
This post is dedicated to all the saucy people in the world. This post is a declaration for the best sauce ever. A sauce I could eat as a soup. A sauce I could bathe in it. A sauce that can and will save any overcooked protein that you forgot about in the oven. I'm talkin' about a mustard cream sauce.
This Mustard Cream Sauce is simple to make, and you probably already have all the ingredients to make it in your fridge and pantry. I think it goes best with chicken, but pork or steak is very nice too. Make it with your next meal. You won't regret it.
Mustard Cream Sauce (Adapted from the Pioneer Woman, duh)
1 tbsp olive oil
1 tbsp butter
3-4 cloves garlic, minced
1 cup brandy (or dry, white wine)
2 tbsp grainy mustard
2 tbsp dijon mustard
1/2 cup heavy cream (half and half works too)
1/4 cup chicken broth
On medium heat, add the oil and butter to a skillet. Add the garlic and saute it for a minute, stirring it to make sure it doesn't burn. Add the brandy (white wine is good too, but I prefer the brandy which gives it a deeper, more caramel flavor). Let the brandy bubble and reduce by half.
Add the mustards and stir to combine. Add the cream. Taste the sauce and add chicken broth to achieve desired thickness (it's not an exact science, I think I used about 1/8 cup of broth). Allow to simmer for 2 more minutes.
Add whatever you are eating with this sauce (chicken/pork/etc...) to the skillet and let it bathe in all that saucy glory. Yummmm! Enjoy.
P.S. You know when you say a word too much and it loses its meaning. Just happened to me...sauce, sauce, sauce, sauce....but what does it mean?!