Mustard sauce


Preparation info

  • Makes approximately

    250 ml

    • Difficulty


    • Ready in

      30 min

Appears in

Sauces: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1999

  • About

This is a smooth, piquant sauce perfect to serve with rabbit, veal or pork. We have shown it with veal nut and roast potatoes.


  • 20 g (¾ oz) unsalted butter
  • 1 large French shallot, finely chopped


  1. Melt the butter in a saucepan over low heat, add the shallot and cook gently, without colouring, until soft and transparent.
  2. Pour in the wine, scraping the base of the pan with a wooden spoon to lift and blend in the flavourful sediment. Stir in the stock, bring to the boil and then reduce the heat to a simmer. Boil, uncovered, until the liquid has reduced by h