Savory Mustard Sauce
This savory mustard sauce is great on filet mignon or pork tenderloin, or as a grilling baste for chicken.
½ cup Dijon mustard
¼ cup chicken broth
1 ¼ tsp cornstarch
1 pinch of salt
¼ tsp freshly ground black pepper
1 tbsp olive oil
1 shallot, very finely minced
3 tbsp unsalted butter, divided
Heat olive oil in a large slope-sided skillet over medium high heat. Add shallot and sauté until golden.
Meanwhile, combine broth and starch. Set aside.
Once shallot has cooked, add mustard, salt, and pepper to pan. Decrease heat to medium low heat.
Once sauce heats to just below a simmer, add broth mixture. Cook, whisking continuously, until sauce thickens slightly.
Whisk in butter 1 tbsp at a time, waiting for the one before it to fully melt before adding another.
Once all butter has been used, remove sauce from heat.
Serve with a steak or some pork tenderloin, or use as a grilling baste.