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Old 02-22-2004, 10:18 PM   #1
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Dijon-Cream Sauce

this is one of my favorites to serve with beef or pork tenderloin.

Dijon-Cream Sauce
  • 3/4 cup stock (beef stock for serving with beef, chicken for chicken or pork)
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp balsamic vinegar
  • 1/2 cup wine (red for beef, white for chicken or pork)
  • 2 cloves garlic, minced
  • 2-3 tbsp Dijon mustard
  • 1 tsp lemon juice
  • salt and freshly ground black pepper, to taste
--Melt butter in a small saucepan. saute garlic until golden. add wine, bring to a boil, and reduce to half. whisk in rest of ingredients and bring to a boil. reduce heat and simmer until sauce is thick enough to coat a spoon. taste for seasoning, adding salt & pepper if necessary.

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Old 02-22-2004, 11:18 PM   #2
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Sounds great carnivore. I'll have to try it with my other tenderloin that I have in the freezer. You should try that Hoisin marinade I posted too - I can picture it with some spare ribs.
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Old 02-22-2004, 11:30 PM   #3
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hi kitchenelf,
i've already printed it out and will be trying it this week. I now have a stack of about 50 printouts of recipes i've acquired from this site that i haven't had the time to try yet, but that one went on top :D
I could be wrong, but it seems we both have a thing for Asian food? I don't think i could eat it every day, but i really love it!
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