A great thick sauce that goes well with chicken and pork dishes.
Print Recipe
Cider, Leek and Mustard Sauce
Instructions
Heat the oil and butter in a large saucepan. Sweat the shallots and leeks for 5-10 minutes, then add the thyme, bay leaves and cider and reduce by half.
Add the chicken stock and reduce by half (or add a dollop of concentrated chicken jus).
Add the cream, mustard and seasoning and simmer for 15 minutes, until the sauce is thick.
Taste and season with salt and pepper. Remove the bay leaves and thyme.
Reheat the sauce as required.
Recipe Notes
Note: I tend to use a concentrated chicken jus, and add a spoonful, rather than making up a stock and reducing it. Works either way. Note: the sauce is bulletproof - can be chilled overnight and reheated.
