sauce essentials: tangy mustard/shallot wow sauce

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

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  Step 1
  PREP/PREPARE
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  Step 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.
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  Step 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.
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  Step 4
  Gather your Ingredients (mise en place).
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  Step 5
  Add the chicken fat, and butter to a skillet or saucepan, over medium heat.
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  Step 6
  When the foaming subsides, add the shallots, and onions, then cook until they begin to soften, but not brown, about 4 – 5 minutes.
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  Step 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.
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  Step 8
  Add the chicken stock, and adjust heat to bring it to a slow simmer, for about 1 minute.
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  Step 9
  Add the mustard, and feta cheese, then allow to simmer until the sauce thickens, about 15 - 20 minutes.
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  Step 10
  Add the sauce to a blender, and blend until smooth.
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  Step 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.
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  Step 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.
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  Step 13
  Chef's Note: This sauce can be made a day or two in advance, and refrigerated before use. However, it will not freeze.
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  Step 14
  PLATE/PRESENT
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  Step 15
  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.
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  Step 16
  Keep the faith, and keep cooking.
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