Ingredients with Measurements:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Reduce heat to low and whisk in the Dijon mustard, white wine vinegar, honey, salt, and black pepper until well combined.
3. Continue to cook the sauce, whisking occasionally, for 5-7 minutes or until it thickens and coats the back of a spoon.
4. Remove the sauce from the heat and let it cool to room temperature.
5. Once cooled, transfer the sauce to a bowl and cover it with plastic wrap.
6. Chill the sauce in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 5 minutes
Cooking time: 5-7 minutes
5. Temperature:
Medium heat for heating the cream, low heat for cooking the sauce
Serving size:
Makes about 1 cup of sauce, serving size will vary depending on use
Nutritional information:
Per serving (2 tablespoons):
Calories: 110
Fat: 11g
Saturated Fat: 7g
Cholesterol: 41mg
Sodium: 109mg
Carbohydrates: 3g
Sugar: 2g
Protein: 1g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used as a substitute, but the sauce may not be as thick and creamy.
- Dijon mustard: Yellow mustard or whole grain mustard can be used as a substitute, but the flavor will be slightly different.
- White wine vinegar: Red wine vinegar or apple cider vinegar can be used as a substitute, but the flavor will be slightly different.
- Honey: Maple syrup or agave nectar can be used as a substitute, but the flavor will be slightly different.
Variations:
- Spicy Mustard Chaudfroid Sauce: Add 1/4 teaspoon cayenne pepper or hot sauce to the sauce for a spicy kick.
- Garlic Mustard Chaudfroid Sauce: Add 1-2 cloves of minced garlic to the sauce for a garlicky flavor.
- Herb Mustard Chaudfroid Sauce: Add 1-2 tablespoons of chopped fresh herbs, such as parsley or chives, to the sauce for a herbaceous flavor.
Tips and tricks:
- Make sure to whisk the sauce constantly while cooking to prevent it from burning or curdling.
- Chill the sauce for at least 1 hour before serving to allow it to thicken and develop its flavor.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, whisking constantly, until warmed through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside grilled meats, roasted vegetables, or as a dipping sauce for bread.
Garnishes:
Garnish the sauce with a sprinkle of chopped fresh herbs, such as parsley or chives, or a drizzle of olive oil.
Pairings:
This sauce pairs well with grilled chicken, steak, pork chops, roasted vegetables, and crusty bread.
Suggested side dishes:
Serve this sauce alongside a simple green salad, roasted potatoes, or grilled asparagus.
Troubleshooting advice:
If the sauce is too thick, whisk in a splash of milk or cream to thin it out. If the sauce is too thin, continue to cook it over low heat until it thickens to your desired consistency.
Food safety advice:
Make sure to refrigerate the sauce promptly after making and discard any leftovers after 3 days.
Food history:
Chaudfroid is a French term that refers to a cold sauce or glaze that is used to coat meats, fish, or vegetables. Mustard chaudfroid sauce is a variation that is made with heavy cream, Dijon mustard, and other flavorings.
Flavor profiles:
This sauce has a creamy, tangy, and slightly sweet flavor with a hint of spice from the Dijon mustard.
Serving suggestions:
This sauce can be served as a dipping sauce, a glaze for meats, or a dressing for salads.
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Region: French