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sauce essentials: tangy mustard/shallot wow sauce

Recipe by
Andy Anderson !
Wichita, KS

This is a multitalented sauce with a piquant taste that works its magic on pork, chicken; even for dipping fries into. If you do not have some of the ingredients, I have made a list of substitutions; however, if you can, try the recipe as written. In the main photograph, I am using the sauce on my air fryer “secret” breaded pork cutlets. So yummy. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For sauce essentials: tangy mustard/shallot wow sauce

  • 1 Tbsp
    chicken fat (schmaltz)
  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    shallots, finely chopped
  • 2 Tbsp
    yellow onion, finely chopped
  • 1/2 c
    chicken stock, not broth
  • 1/4 c
    dijon mustard, i prefer grey poupon
  • 2 Tbsp
    feta cheese
  • 1 Tbsp
    fresh dill, lightly chopped
  • 2 tsp
    lemon juice, freshly squeezed
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 1 - 2 pinch
    dried, or freshly chopped tarragon
  • 1 clove
    garlic, minced

How To Make sauce essentials: tangy mustard/shallot wow sauce

  • 1
  • 2
    Do not have any chicken fat lying about? You can use some grapeseed oil, or other non-flavored type. Missing the shallots? No worries, just use an equal amount of yellow onion. Do not like feta cheese (what is wrong with you)? Use an equal amount of half & half. I have made this recipe as written, and with the above substitutions. While the substitutions make it a different sauce, I still thought it had very good flavor. And one more thing… This is a mustard sauce, with the operative word in this sentence being “mustard.” If you do not like Dijon mustard, there is no substitution for that ingredient.
  • 3
    There are a lot of Dijon mustards on the market, some smooth, some stone ground, and each one would give this recipe a unique flavor. The only types that I would avoid are the ones with honey in them (Honey Dijon). I just do not think that honey fits into this recipe.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Add the chicken fat, and butter to a skillet or saucepan, over medium heat.
  • 6
    When the foaming subsides, add the shallots, and onions, then cook until they begin to soften, but not brown, about 4 – 5 minutes.
  • 7
    Chef's Note: If you are using the tarragon and/or garlic, add them to the shallots after they have been cooking for about 3 minutes.
  • 8
    Add the chicken stock, and adjust heat to bring it to a slow simmer, for about 1 minute.
  • 9
    Add the mustard, and feta cheese, then allow to simmer until the sauce thickens, about 15 - 20 minutes.
  • 10
    Add the sauce to a blender, and blend until smooth.
  • 11
    Return to the pan, add the lemon juice and dill, then season with salt and pepper, to taste. Keep warm, until ready to use.
  • 12
    Chef’s Note: The more you allow it to reduce and thicken, the more the flavors will blend together, and create a wonderful-tasting sauce. Just remember: Low and slow is the way to go.
  • 13
    Chef's Note: This sauce can be made a day or two in advance, and refrigerated before use. However, it will not freeze.
  • 14
  • So yummy
    This is my go-to sauce for breaded/baked pork; however, I have used it to dip fries in, and drizzled it on chicken. It is indeed a multitalented sauce. Enjoy.
  • 16
    Keep the faith, and keep cooking.

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