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Mustard sauce for beef steak

updated

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Ingredients for 4 servings:

  • 1 tbsp butter
  • 1 small onion(s)
  • 1 garlic clove(s)
  • ¼ liter vegetable broth or beef broth
  • 1 tbsp mustard, medium hot
  • 150 g crème fraîche
  • 100 g cream
  • 1 tbsp, leveled tomato ketchup
  • 20 ml cognac

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

also delicious with cold roast or breaded fish fillet

Peel and finely dice the onion and garlic, then sauté in the butter. Add the stock and reduce by half. Strain the stock through a sieve and let cool. Combine the crème fraìche, cream, cognac, mustard, and ketchup, then stir in enough stock to make a smooth sauce. Heat gently and season with plenty of freshly ground pepper and salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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