Sherry mustard sauce

Ingredients for 4 servings:

• 1 large onion(s)
• 2 cloves garlic
• 25 g olive oil
• ½ tsp ginger powder
• 2 ½ tbsp mustard, medium hot
• 125 ml apple juice
• 125 ml sherry
• 125 ml vegetable stock
• 200 ml Cremefine
• 200 g sour cream
• salt and pepper
• possibly cornstarch to bind

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

goes perfectly with chicken breast, schnitzel or pan-fried dishes

Finely chop the onion and garlic and sauté in olive oil until translucent. Then add the remaining ingredients and simmer gently for 10 minutes. Season with salt and pepper, and thicken a little with cornstarch if desired. Tip: If you don’t want any chunks of onion in the sauce, you can simply puree it with an immersion blender.