Course Mustard Cream Sauce


Number of Servings: 5 Cups
Prep Time:  20 Minutes

Cook Time:  30 Minutes

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1/2 cup Butter
1/2 cup all purpose flour
3 cup Chicken Stock approx
2 tablespoon fresh thyme, minced
2 cup white wine
1 Red Onion Choped
2 tablespoon Brown sugar (Heaping Tablespoon)
3 tablespoon Course Mustard (Heaping Tablespoon)
Fresh ground black pepper (To Taste)
kosher or sea salt (To Taste)
250 milliliter 35% whipping cream


Chop Onion in half cut through about 3 times then rough chop.
Melt butter in pot sautee onion for 5 min on med heat
add flour continue to cook stiring often to make a roux
add White wine stirring constantly
add Chicken stock continue stirring continue to cook untill sauce thickens if sauce is too thick add more chicken stock or white wine to thin out
Then add Thyme salt and pepper to taste
Add brown sugar and course mustard
Finish by adding cream and cook for additional 5 min


This sauce goes very well with My Stuffed Pork Tenderloin!

TAGS:  Hynes, Pork, Sauce

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By |2018-12-02T01:56:32+00:00June 28th, 2011|Recipe|Comments Off on Course Mustard Cream Sauce