Whole-Grain Mustard Sauce
Make a gourmet Whole-Grain Mustard Sauce that pairs nicely with seafood dishes like halibut or crab cakes for the perfect accompaniment of flavors.
This recipe goes with McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce
- 1/4 cup dry white wine
- 2 tablespoons brandy
- 1 cup whipping cream
- 1/4 cup whole-grain Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Stir together wine and brandy in a small nonaluminum saucepan; bring to a boil over medium-high heat. Boil 4 minutes or until mixture is reduced to 1 tablespoon. Add whipping cream; reduce heat to medium, and cook 6 to 8 minutes or until mixture thickens. Gradually stir in remaining ingredients; cook just until thoroughly heated. Keep warm.
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