Dijon-Cream Sauce

[carnivore]

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.

 

[kitchenelf]

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.

 

[carnivore]

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
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!