Mustard Cream Sauce

This five minute mustard cream sauce is the perfect way to liven up a weeknight meal or add some decadence to an indulgent weekend feast. Perfect to drizzle over chicken, beef, pork, salmon and vegetables. This versatile sauce is vegetarian, low carb and gluten-free.

2 tsp. olive oil
¼ cup shallots, minced
3 Tbsp. brandy or cognac
1¼ cups heavy cream
1½ Tbsp. Dijon mustard Maille or Grey Poupon
1 Tbsp. Country mustard (whole-grain)
kosher or sea salt
black pepper, freshly ground

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.