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Le Chaudron recipe
Sauce moutarde à l'ancienne
Whole-grain mustard sauce
⏱ 20 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3 tbspwhole-grain mustard
200 ml (¾ cup)heavy cream
2shallots, chopped
80 ml (⅓ cup)dry white wine
30 g (1 oz)butter
1bunch chives, chopped
- 3 tbsp whole-grain mustard
- 200 ml (¾ cup) heavy cream
- 2 shallots, chopped
- 80 ml (⅓ cup) dry white wine
- 30 g (1 oz) butter
- 1 bunch chives, chopped
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
- Sweat the shallots in butter for 3 minutes.
- Add the white wine and reduce by half.
- Whisk in the cream and simmer 5 minutes to thicken.
- Whisk in the mustard without boiling.
- Off the heat, whisk in the cold butter.
- Sprinkle with chives; serve with poultry or poached fish.
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