Savory Mustard Sauce
This Dijon sauce takes about as long to make as a steak takes to rest. Minced shallot is sautéed in olive oil until golden, then simmered with mustard and a little cornstarch-thickened chicken broth. Whisking in the butter a tablespoon at a time gives it a smooth, glossy finish. Spoon it over filet mignon or pork tenderloin, or brush it on chicken while it grills.
Instructions
Heat the olive oil in a large skillet with sloped sides over medium high heat. Add the minced shallot and sauté until it turns golden.
While the shallot cooks, stir the cornstarch into the chicken broth until combined, and set the mixture aside.
When the shallot is golden, add the Dijon mustard, salt and pepper to the pan and lower the heat to medium low.
Wait until the sauce is just below a simmer, then pour in the broth mixture. Cook, whisking constantly, until the sauce thickens slightly.
Whisk in the butter one tablespoon at a time, letting each piece melt completely before adding the next.
Once all the butter is in, take the pan off the heat. Serve the sauce with steak or pork tenderloin, or brush it on chicken as a grilling baste.
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