Thursday, 17 June 2010

Discovering the versatility of mustard cream sauces

I've recently discovered the joys of cream sauces with whole grain mustard. The tang of the mustard works perfectly to offsets the rich nature of cream adding a very grown up twang to enhance many a dish or indeed side order.

Tonight I had a chicken thigh baked in a mustard sauce and it was beautiful. Half a an onion sweated off and some crispy lardons, mixed with some crème fraîche, a crushed garlic clove and a teaspoon of dried thyme. This was poured over a de-boned chicken thigh and baked for 20mins at 200°C.
Tender chicken, crispy bacon and a tangy rich sauce. Beautiful. And so easy.

This type of sauce goes so well with so many other things. How about a pork chop? Or a slightly more refined version for fish?

I'm not a mustard lover (don't even mention horseradish) but I have fallen for wholegrain mustard hook, line and sinker. Quite frankly, I can't imagine not having some in the fridge.

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