How to: White Wine, Mustard & Cream Sauce
Developing a rich, flavorful pan sauce is simple, but yields major dividends by complementing steaks, pork, or chicken. By using the same pan to cook the protein and build the sauce, you ensure a complimentary flavor profile. One classic pan sauce involves using white wine to deglaze the pan, along with heavy cream and mustard to create a creamy, memorable sauce that can then be poured over meat or vegetables. The whole sauce-making process will take around 5 minutes. Does this Spark an idea?
Things You'll Need
- Heavy bottomed saute pan
- Metal whisk
- Protein of your choice (try steaks, chicken breasts, or pork chops)
- White wine (1 1/2 tablespoons or more, to taste)
- Mustard (ideally dijon, not yellow) (1/2 tablespoons)
- Heavy Cream (3 tablespoons or more to taste)
Instructions
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1
Cook your protein until you reach the desired level of doneness, then set aside on a covered plate to keep warm.
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2
Deglaze the bottom of the pan with the white wine (and stock, if using). Deglazing is the process by which you loosen the browned bits from the bottom of the pan by adding liquid to a hot pan. Heat the liquid over medium high heat for 2 to 3 minutes, scraping the bottom of the pan with the whisk to assist with loosening the browned bits of meat.
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3
Add the cream and cook for 60 seconds.
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4
Stir in the mustard until combined, and then turn off the burner.
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5
Drizzle the sauce over the meat, and oven any side vegetables such as asparagus or broccoli.
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Tips & Warnings
The proportions of white wine to cream to mustard are very flexible, so you can experiment to see which amounts of each ingredient best please your palate and your family. You may also find you like more sauce, to really smother the meat, so try doubling the recipe.
Try adding stock or diced shallots to the sauce for extra flavor.
