Go Back
+ servings

Mustard and White Wine Sauce Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces
Cuisine: French
Servings: 4 servings


  • 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.