How to Make a Delicious Mustard & Wine Wine Sauce for Seafood or Chicken
A classic mustard and white wine sauce can be made numerous ways with a teaspoon of this or tablespoon of that to come up with different versions. I like this simple way of making it with mushrooms, a little mustard, a pinch of curry and a tiny bit of cognac (optional).
What Stock To Use
Most likely you are going to be serving this sauce on fish or poultry so I would suggest using either fish stock or chicken stock depending on what you are serving it with. We keep homemade chicken stock in the freezer but I am not opposed to commercial brands as long as you pay attention to the sodium levels.
So whether your seafood or chicken is poached, braised, pan fried, or grilled, this is a great sauce to serve to add that extra layer of flavor.
Cognac or Armaganc
Cognac and Armaganc are brandies eponymously named for the regions of France from which they hail. While cognac reigns supreme, Armagnac should not be underestimated.
Armaganac is very smooth and fuller than Cognac but usually doesn’t achieve the same finesse or delicateness. Either is a fine choice for sipping or cooking.
Mustard and White Wine Sauce Recipe
- 2 tablespoons butter
- 3 ounces button mushrooms sliced thinly
- 1 shallot finely shopped
- 1 pinch curry powder
- 1 tablespoon cognac optional
- ¾ cup dry white wine
- ½ cup chicken or fish stock
- 1 cup cream
- 1 teaspoon mustard powder dissolved in a little water
- 2 tablespoons whole grain mustard
- salt and freshly ground pepper to taste
- Prep all your ingredients. One of the most important steps to cooking is have everything ready to go before you start. This tip can save you from lots of potential mistakes.
- Heat a saucepan over medium heat and when hot, add the butter and let it melt. Add the shallots and sweat (cook but do not brown) for a minute or two making sure you are staring so they do not brown.
- Add the mushrooms and saute for a few minutes until they begin to release some of their moisture but don’t let them brown.
- In a saucepan melt the butter, add the mushrooms and shallots and sweat for 1 min. Stir in the curry powder and add the cognac or Armagnac and wine. Bring to the boil, and reduce the liquid by one-third.
- Pour in the fish stock, simmer for 5 minutes, then add the cream and the English mustard and cook until the sauce is thick enough to coat the back of a spoon.
- Season to taste with salt and pepper and pass the sauce through a wire-mesh conical strainer. Stir in the whole grain mustard.
- The sauce is now ready to serve.