White Wine Mustard Sauce
a go-to topper
I originally created this easy White Wine Mustard Sauce recipe to top lamb chops I served as an appetizer. It was so super simple and such a hit, my mind raced as to where else I could work it in—a baked potato, chicken, even as a salad dressing (think Parmesan Tuille?).
Make your family feel special on any given Tuesday night at home with this sauce. It feels like it should only be served in a fancy restaurant.
- Yield: 2 Cups
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- 2 Shallots, Minced
- 2 Cloves Garlic, Minced
- 1 Tablespoon Olive Oil
- 2 Teaspoon Dried Dill
- 1 Cup Dijon Mustard
- 2 Cups White Wine
- Salt and Pepper
1. Finely mince your garlic and shallots; set aside.
2. Preheat a large sauté pan to medium heat. Drizzle the bottom of the pan with olive oil.
3. Once the pan is warm, add your garlic, shallots, and dried dill. Sauté until the shallots are translucent and you can smell the garlic. Approximately 3-4 minutes. Make sure your heat isn’t too high because the garlic will just fry and potentially burn, leaving you with a bitter taste.
4. When the garlic and shallots are sautéed, add your white wine to the pan and bring the wine to a boil. (By boiling the wine you’ll be cooking out the alcohol and just leaving the flavor in the pan.) Cook until the liquid has reduce by approximately a third.
5. After the wine has reduced, add your mustard and whisk together. If you would like it a little thicker, continue to cook for another 5 minutes on medium heat.
6. Season with salt and pepper and enjoy.