Vanilla Mustard Sauce

Name: Vanilla Mustard Sauce
Yield: Makes About 1½ cups
Ingredients: Salt and freshly ground black pepper; ¼ vanilla bean, split; 2 cups chopped wings, neck, and trimmed bones reserved from the chicken; 1 tablespoon grainy Dijon mustard; ½ cup rich chicken stock or 1 cup chicken stock reduced to ½ cup; 2 tablespoons unsalted butter; 1 cup dry white wine, preferably fumé blanc; 1 teaspoon cornstarch

Preparation info

Makes About
1½ cups

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Prepare the sauce while the chicken is roasting in the oven.

Ingredients

2 cups chopped wings, neck, and trimmed bones reserved from the chicken
Salt and freshly ground black pepper
2

Sauce
Condiment
Gluten-free

Method

Thoroughly dry the chopped chicken parts and season with salt and pepper. In a medium nonreactive conventional skillet or shallow saucepan, slowly melt 1 tablespoon of the butter over medium-low heat until it turns light brown. Immediately add the chicken and cook, stirring u