Wednesday, May 6, 2015

Mustard-Crème Fraîche Pan Sauce

This pan sauce is seriously glorious.  We made it to pair with steak and crispy smashed potatoes, and it made the meal insanely delicious!  The mustard lends a lovely sharp flavor, and the crème fraîche creates a beautifully creamy sauce that won't break or separate.  A final handful of parsley brightens everything up.  The sauce comes together in maybe 5 minutes or so, so your food won't get cold while you make it.  The best part is that you'll open up a bottle of wine and use a bit in the sauce, so you can enjoy the rest with your  meal!

This sauce would also be fantastic on roasted chicken.

Mustard-Crème Fraîche Pan Sauce (adapted from Jamie Oliver's Food Revolution)

After cooking your steak (or other meat), drain off excess fat from the pan. Place the skillet over medium-high heat, and when it gets hot, add a generous spoonful of whole grain mustard.  Pour in about half a cup of white wine, and bring to a simmer. Stir constantly with a rubber spatula or wooden spoon, scraping any crispy bits off the bottom of the skillet. Simmer until reduced by half. Add a generous spoonful of crème fraîche and stir briskly to combine. Return to a simmer. Remove from the heat and stir in a handful of minced parsley and a pinch of salt

1 comment:

  1. A good sauce makes a good dish memorable! I love a pan sauce with some mustard involved. I'll have to remember this next time I have creme fraiche. Hope all is well!