I like this sauce with carrots, cauliflower, and lightly cooked, ‘teenage’ zucchini, as well as with boiled cured meat. Made with butter beaten in at the end, it has a stronger flavor than it does when cream is added at this stage.
- 2 tsp butter
- 1 tbsp finely chopped onion or shallot
- 1/2 tsp Dijon mustard
- 1/2 tsp grainy mustard
- 1/2 cup (120 ml/4 fl oz) water
- 2-3 tsp extra butter or 2 tbsp cream
[ads — pc — 1]
[ads -mob — 1]
- Melt the butter in a small, preferably non-stick pan with a lid.
- Add the very finely chopped onion or shallot, cover pan, and cook gently for 5 minutes or until the onion is tender.
- Stir in both mustards, then add the wine and water and boil briskly, stirring often, until reduced to half its volume.
- Beat in teaspoon lots of the second measure of butter with a whisk, stopping when the sauce is smooth and thick enough to coat the vegetable on which you plan to serve it, or add the cream and boil down further, until sauce is of coating consistency.