Print Recipe
|
Preview: Dijon Cream Sauceby Paul M in Rouxbe Videos Rich and smooth cream sauce with hint of dijon mustard.
|
Step 1: Making the Cream Sauce
|
|
Heat a fry pan over medium heat and add the butter. Add the minced shallots and sauté for about one minute. Add white wine and let reduce until only a few tablespoons remain, stirring occasionally. Add whipping cream and reduce the sauce by at least half, whisking occasionally. Be sure cream does not boil over, reduce heat if necessary. This will take approximately 10 to 15 minutes on medium-low heat. The sauce should be thick enough to coat the back of a spoon Stir in the mustard and season with salt and pepper. Serve immediately or keep warm, covered in a baine marie. |
Notes
Dijon cream sauce can be prepared in advance and kept warm in a baine marie.
- Partnership Opportunities:
- Our Engagement Model
- Our Partners
Comments
If a skin does form, can it be stirred back into the warm sauce and be reincorporated?
The skin should dissolve. Simply whisk it back in. If it doesn't fully dissolve, pour the sauce through a strainer before serving.
Hi Joe, is there a way to make this ahead of time?
Sure... in professional kitchens it is often made ahead of time and even re-heated the next day for service. There are some important things (food safety wise) to keep in mind when cooling and reheating any food.
To cool, place the sauce in an ice bath, stir occasionally until cooled and then cover with plastic wrap and place in the refridgerator (when cool - NOT hot). It's a good idea to not fully reduce the sauce though as this can be done when reheating (just keep it a little runnier than desired - then cool).
When reheating, do so on a medium-low to medium heat as the cream will be very thick and can burn easily. Stir occasionally until it starts to warm up and be sure to bring it to a quick simmer (bubbling) stirring constantly. Lastly, keep simmering (reducing) until you reach the desired consistency.