The French know what’t they’re doing when it comes to sauces!
This very French mustard cream sauce is a go-to of mine for any and every pork dish. I often deglaze a pan with it when making pork chops – it’s even more delicious with the brown bits from searing pork! I whipped this up to pour on top of my Pork Tenderloin at my Frozen dinner party and my guests lapped it up.
Note: This recipe easily doubles. I doubled this recipe for my recent Frozen dinner party for two pork tenderloins and six people.
The Rose Table is in no way affiliated with The Walt Disney Company.
Photo credit: My Curly Adventures
2 Tbsp butter
1 shallot, diced
1/2 cup dry white wine
2 Tbsp Dijon mustard
1/3 cup heavy cream
1 Tbsp Italian parsley
- Sautee diced shallot in butter over medium low heat until translucent. (About five minutes.)
- Add wine and turn heat up to medium. Cook until wine has reduced slightly and no longer smells strongly of alcohol.
- Add Dijon mustard and heavy cream. Reduce heat to low. Cook until thickened. Add chopped parsley just before serving.
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