This creamy mustard butter sauce is fantastic on meatballs, chicken or roast meats. The Dijon mustard and white wine give it a beautiful flavour, and Western Star butter gives it a deliciously creamy flavour and texture.
Ingreadient:
- 100g Western Star Original Salted Butter
- 1 clove garlic, minced
- 1 tablespoon plain flour
- ½ cup (125ml) white wine
- 3 teaspoons Dijon mustard
- 1 ½ cups (375ml) salt reduced chicken stock
- 1 teaspoon sugar
- 1 ½ tablespoons wholegrain mustard
- Salt and pepper to taste
Direction:
- Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
- Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half
- Stir in stock and sugar, simmer uncovered for 5 minutes
- Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs and mash
