How to Make a delicious Creamy Herb Mustard Sauce for Meat: A Step-by-Step Recipe
A good sauce can take your meat dish to the next level, adding richness and depth of flavor. This simple yet delicious sauce works well with steak, chicken, lamb, or even roasted vegetables. It’s easy to make and can be customized with different ingredients based on your taste.
Ingredients:
- 2 tablespoons butter or olive oil
- 1 small shallot, finely chopped (or ½ onion)
- 2-3 garlic cloves, minced
- ½ cup beef or chicken broth (depending on the meat you’re serving it with)
- ½ cup heavy cream or crème fraîche
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- 2 teaspoons fresh herbs (like thyme, rosemary, or parsley)
- Salt and pepper to taste
- Optional: ¼ cup red or white wine (depending on the meat)
Step 1: Sauté the Shallot and Garlic
Start by melting the butter (or heating the olive oil) in a small saucepan over medium heat. Add the chopped shallot and sauté for about 2-3 minutes, until softened and fragrant. Then, add the minced garlic and cook for another minute, being careful not to let it burn.
Step 2: Deglaze the Pan
(Optional step: If using wine) Pour in the wine (red for beef, white for chicken or pork) to deglaze the pan, stirring to scrape up any brown bits from the bottom. Allow the wine to simmer for 2-3 minutes until it reduces by half.
Step 3: Add Broth and Herbs
Next, pour in the broth and add your herbs. Let the mixture simmer for 3-5 minutes to allow the flavors to meld and reduce slightly.
Step 4: Stir in Cream and Mustard
Lower the heat to medium-low and slowly stir in the heavy cream. Add the Dijon mustard and Worcestershire sauce (if using). Stir the sauce continuously as it begins to thicken, about 2-3 minutes.
Step 5: Adjust Seasoning
Taste the sauce and season with salt and pepper to your liking. If the sauce is too thick, you can add a splash of broth or cream to reach your desired consistency.
Step 6: Serve
Once the sauce has thickened and the flavors are well combined, remove it from the heat. Pour the sauce over your cooked meat, or serve it on the side as a dipping sauce. Garnish with extra herbs if desired.
Pro Tips:
- For a richer sauce: Add a tablespoon of butter at the end for a silky finish.
- For a spicier kick: Stir in a pinch of cayenne pepper or chili flakes.
- Versatility: You can easily swap the broth and herbs to match the type of meat you’re serving. For lamb, try using rosemary and a little mint.
This sauce is creamy, flavorful, and easy to make, perfect for elevating any meat dish. Whether you’re making steak, chicken, or pork, this versatile sauce is sure to be a hit. Enjoy!
