Ingredients

The following ingredients have 1 Servings
  • 2 teaspoons good olive oil
  • ¼ cup minced shallots
  • 3 tablespoons brandy or cognac
  • 1¼ cups heavy cream
  • 1½ tablespoons Dijon mustard (Maille or Grey Poupon)
  • 1 tablespoon Country mustard ((whole-grain))
  • Kosher salt
  • Freshly ground black pepper
  • Garnish: chopped fresh parsley (optional)

Instruction

  • Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened.
  • Remove from the heat and add the Brandy and/or Cognac, stir.
  • Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.
  • Add the cream, reduce heat to low, and simmer 5-6 minutes or until the mixture has thickened a bit.
  • Stir in both mustards and season to taste with kosher salt and freshly ground black pepper.
  • Garnish with chopped parsley, if desired.
  • This sauce is fabulous with Prime Rib, Beef Tenderloin, Filet Mignon, Roast chicken and salmon (just to name a few).
  • Enjoy!