Mustard Sauce for Meat
Mustard sauce for meat is a French recipe, suitable for various cuts of meat, especially grilled or roasted.
- Beef, pork or chicken (for grilling in a pan)
- 1 tablespoon of Dijon mustard or similar
- 100 ml of heavy cream
- 50 grams of onion (half a small onion)
- 50 ml of white wine (or water, white wine vinegar or cider vinegar)
- 30 grams of unsalted butter
- Salt to taste
- black pepper to taste
- To cut: cut the onion into small pieces.
- Grilling: Grill your preferred meat (beef, pork, or chicken) in a non-stick skillet; grill the meat in several spots so that it sticks slightly to the pan, leaving the bottom coated with bits of meat that have stuck there;
- Remove the meat when it reaches your desired doneness and DO NOT clean the pan. Reduce the heat to low; let the meat rest while you prepare the sauce.
- Butter: Place half the butter in the pan and wait until it melts.
- Onion: Fry the onion until soft and lightly golden; start to loosen the pieces of meat from the bottom of the pan using a spatula.
- Wine: Pour the white wine into the pan and scrape the bottom until clean; mix well with a spatula or whisk and wait for the wine to reduce by half (if you don't have wine, use the same amount of water, wine vinegar, or cider vinegar).
- Heavy cream: pour the heavy cream into the pan and wait for it to reduce by half.
- Mustard: once the sauce has thickened slightly, turn off the heat and add the mustard and the remaining butter; mix well.
- Salt and pepper: taste the sauce and adjust the salt and pepper to your liking; remember that the grilled meat was already seasoned and some of the salt was transferred to the sauce.
- Serve immediately.
Mustard sauce is usually enriched with broths (beef, chicken, or vegetable), which makes its preparation not so simple. To make preparing mustard sauce easier, we use a culinary technique called deglazing.
What is deglazing?
Deglazing (or deglazing, in proper Portuguese) is a culinary technique that essentially consists of using a liquid, alcoholic or not, to remove the food stuck to the bottom of a pan, roasting pan, or skillet (in French, "fond" – bottom), thus preparing a sauce with quite pronounced flavors.
Warning! Pans with a non-stick coating (Teflon) are not recommended for deglazing, as no protein will stick to them. It is recommended to use cast iron or stainless steel pans.
Learn more about the technique on our deglazing page.
Recipe for mustard sauce for meat
Our mustard sauce recipe for meat is made right after the meat is grilled. It's simple to prepare and ready in just a few minutes. Instead of using beef broth, we deglaze the pan – using white wine (or water) to loosen the bits of meat that have stuck to the bottom of the pan. These bits will dissolve into the sauce when we add the wine, giving the sauce a rich flavor.
- To chop: cut the onion into small pieces.
- Onion: Fry the onion until soft and lightly golden; start loosening the pieces of meat from the bottom of the pan using a spatula.
