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Le Chaudron recipe
Sauce moutarde à l'ancienne crémeuse
Creamy whole-grain mustard sauce
⏱ 15 minServes 4Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 ml (1¼ cups)thick crème fraîche
4 tbspwhole-grain mustard- 2 tbspDijon mustard
100 ml (½ cup)dry white wine
3shallots, finely chopped
50 g (2 oz)unsalted butter
1 tbspacacia honey
1 pinchfreshly ground pepper
- 300 ml (1¼ cups) thick crème fraîche
- 4 tbsp whole-grain mustard
- 2 tbsp Dijon mustard
- 100 ml (½ cup) dry white wine
- 3 shallots, finely chopped
- 50 g (2 oz) unsalted butter
- 1 tbsp acacia honey
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in a saucepan over medium heat and sweat the chopped shallots for 5 minutes without browning.
- Pour in the dry white wine and reduce by half over high heat.
- Stir in the thick crème fraîche and bring to a gentle simmer.
- Let the cream thicken over low heat for 5 minutes.
- Off the heat, whisk in both mustards; don't let the sauce boil.
- Stir in the honey to balance the mustard.
- Season with freshly ground pepper and serve hot with chicken, pork or fish.
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