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Recipe · Champagne
Andouillette de Troyes à la moutarde
Troyes andouillette in mustard cream sauce
⏱ 25 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4Troyes andouillettes, AAAAA-rated180 g / 6 oz each
200 ml (¾ cup)dry Champagne-region white wine
200 ml (¾ cup)thick crème fraîche
3 tbspDijon mustard
2shallots, finely chopped
30 g (1 oz)unsalted butter
1 tbspflat-leaf parsley, chopped
- 4 Troyes andouillettes, AAAAA-rated 180 g / 6 oz each
- 200 ml (¾ cup) dry Champagne-region white wine
- 200 ml (¾ cup) thick crème fraîche
- 3 tbsp Dijon mustard
- 2 shallots, finely chopped
- 30 g (1 oz) unsalted butter
- 1 tbsp flat-leaf parsley, 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
- Lightly score the andouillettes on the diagonal so they don’t burst.
- Melt the butter in the skillet over medium heat and sear the andouillettes for 5 minutes per side.
- Keep them warm under foil so they finish cooking through.
- Soften the shallots in the same pan for 3 minutes.
- Deglaze with the wine, scraping up the browned bits, and reduce by half.
- Whisk in the mustard, add the crème fraîche and simmer over low heat for 3 minutes until thick.
- Return the andouillettes to the sauce for 1 minute and serve right away on hot plates.
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