How to make Dijon Mustard Sauce for Pork

most of you know that I love sauce making them and eating them and this next recipe is Dijon mustard sauce which goes very with the pork let's do it there we go we've got beautiful pork cutlet here which the skins been taken off by left is that because the fat is the flavor don't be worried about the fat it's going to render in the pan and it's going to give you some really strong pork flavor so we're going to sizzle it both sides some pepper a facilitative oil with a butter obviously I don't think is one recipe that I cook without button so I want a beautiful colonization on that pork as well so you've got a wait for that butter to form until it turns to golden brown okay just like so here we go so this book it's quite thick so I'm going to leave it on there for about three to four minutes on one side then turn it over and slam it in the oven and 180 degrees for about seven or eight minutes here we go look at this is the beautiful car musician it's exactly what you need in the event for about seven or eight minutes alright let's check in that box ready now yep mm-hmm like every meat needs to rest for couple of minutes and I'm going to use that pen to make this sauce just get rid of the burnt butter and start with fresh now let's make our Dijon mustard sauce bit of oil butter I'm just waiting for the butter to melt just I'm going to add some beautiful chopped shallots a bit of garlic and you need to go the shells and get it on low heat you don't burn then you want to caramelize them slowly the flame back up before put the wine just a little splash to give a bit of acidity nut sauce so all you have to do is burn the alcohol to get rid of the bitterness register wine for a little bit before you have to stop so the 1 is reduced enough to have enjoyed the stock there we go bring it to boil reduce by half and then the cream all right this tuck is reduced enough it's time for the cream just a little bit and now we need this to reduce to get a beautiful sauce consistency before we add the master turret this sauce is perfectly reduced so we've got a beautiful acidity from the wine the sweetness of the shallows the criminis of the cream all together really makes a beautiful sauce now the adding the mustard is even better so a bit of mustard don't be shy again you want it to be testing and mastered just whisk it in and the reason why I put the mustard last is because if a boil mustard in the sauce it will split all you wanted to know is add some fresh thyme to it go chop it up chop go sing all right now the sauce is ready just place the chops into the sauce just to warm them up a bit that juice back in the sauce it's equipped with mm light yum-yum and be generous with the source of course look it out these Dijon mustard sauce is to die for especially with poor maybe some totally awesome ash yummy

Channel: Manu Feildel

Views: 169,349

Keywords: Mustard (Ingredient), Sauce (Type Of Dish), Pork (Food), Cook, Recipe, Cooking, Chef, French Chef, Manu Feildel, French, French Food (Cuisine), How to

Id: mhbgSSlxiXM

Length: 5min 56sec (356 seconds)

Published: Thu Feb 05 2015