- Ready In:
6 1 cup
- Melt butter in pan.
- Add water, wine, crumbled chicken stock cube and mustard; mix well.
- Season and simmer for 5 minutes.
- Combine cornflour and cream, stir into pan.
- Stir until sauce boils and thickens.
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we enjoyed this over fried pork fillets, and I think it is a wonderful base sauce. I would definately use it again, but I think I would jazz it up a little with garlic or chilli sauce. I think it would also make a wonderful base for a cheese sauce, as mustard and cheese go so well together. very easy recipe, and I would recomend it thanks Joyfulcook
RECIPE SUBMITTED BY
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too