Mustard Sauce with Vermouth and Thyme
serves 4
Ingredients
- 2 T butter
- 3 ea shallots, fine chop
- 2 C dry vermouth
- 1 T brown sugar, packed
- 1 1/2 C chicken stock
- 2 T cornstarch
- 1/2 C Dijon mustard
- 1/4 C whole-grain mustard
- 1 T fresh thyme leaves, chopped
Instructions
- Saute the shallots in the butter, then stir in the vermouth and sugar and simmer until alcohol vapors have cooked off.
- Whisk together the chicken stock and cornstarch, then whisk into the vermouth mixture. Continue whisking and cooking until the sauce has thickened.
- Remove from heat, whisk in the two mustards and the thyme, then season to taste.
Source: Cook's Illustrated Nov/Dec 1999