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.
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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