Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1/4 cup Dijon mustard
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Whisk
- Saucepan
Step-by-step instructions:
1. Melt the butter in a saucepan over medium heat.
2. Add the flour and whisk until smooth.
3. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the white wine and chicken broth, whisking constantly to prevent lumps.
5. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
6. Whisk in the Dijon mustard and heavy cream.
7. Season with salt and pepper to taste.
8. Serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 7g
Protein: 4g
Sodium: 300mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use whole grain mustard instead of Dijon mustard for a more rustic flavor.
Variations:
- Add chopped herbs such as thyme or parsley for extra flavor.
- Use red wine instead of white wine for a richer sauce.
- Add sautéed mushrooms or onions for a more complex flavor.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- Use a good quality wine for the best flavor.
- Adjust the thickness of the sauce by adding more or less flour.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, whisking constantly until heated through.
Presentation ideas:
Serve the sauce over grilled chicken, fish, or vegetables.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika.
Pairings:
Pairs well with roasted vegetables, mashed potatoes, or rice.
Suggested side dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more wine or broth.
- If the sauce is too thin, whisk in a little more flour.
Food safety advice:
- Make sure to cook the sauce to a safe temperature of 165°F (74°C).
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mustard has been used as a condiment for thousands of years, dating back to ancient Rome. The use of mustard in sauces became popular in France in the 19th century.
Flavor profiles:
The sauce has a tangy and slightly sweet flavor from the Dijon mustard and white wine.
Serving suggestions:
Serve the sauce warm over your favorite protein or vegetable dish.
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