Name: Creamy Mustard Butter Sauce
Prep time: 10 min
Cook time: 10 min
Ingredients: 100g Western Star Original Salted Butter; 1 clove garlic, minced; 1 tablespoon plain flour; ½ cup (125ml) white wine; 3 teaspoons Dijon mustard; 1 ½ cups (375ml) salt reduced chicken stock; 1 teaspoon sugar; 1 ½ tablespoons wholegrain mustard; Salt and pepper to taste

Creamy mustard sauce recipe without cream for chicken, beef and pork

Creamy Mustard Butter Sauce

Credit

Whisk Media Group

Credit

Whisk Media Group

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Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half
Stir in stock and sugar, simmer uncovered for 5 minutes
Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs and mash

Tips & Hints:

Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan
This sauce is also great served with roast meats or steamed vegetables

Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half
Stir in stock and sugar, simmer uncovered for 5 minutes
Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs and mash

Tips & Hints:

Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan
This sauce is also great served with roast meats or steamed vegetables

Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half
Stir in stock and sugar, simmer uncovered for 5 minutes
Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs and mash

Tips & Hints:

Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan
This sauce is also great served with roast meats or steamed vegetables

Ingredient spotlight

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Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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Elizabeth A DeMotte

22 Aug 2024, 9:32 pm

A fail - This sauce tastes okay but the consistency is all wrong -- it comes out as thin as water (yes, I followed the recipe exactly.)

+ 25 star only ratings in addition to the reviews above

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