Cider, Leek and Mustard Sauce
Servings Prep Time
8 5
Cook Time
30
Servings Prep Time
8 5
Cook Time
30
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.