Cooking Classics: Moonshine Mustard Sauce

Cooking Classics

The Technique

Moonshine Mustard Sauce 

When main dish entrees are front & center on entertaining menus, Moonshine Mustard Sauce is a classic that compliments them beautifully. Peppercorn Beef Tenderloin & Grilled Rosemary-Garlic Pork Tenderloin become something a bit more special when this simple sauce is served with them. Beyond holiday entertaining, it can be used on sandwiches when warmed slightly & for weeknight meal preparations. Look for my pointers to make this popular sauce that everyone will absolutely love.

Moonshine Mustard Sauce 
makes about 3/4 cup

1 tsp olive oil
2 Tbsp minced shallots
2 Tbsp moonshine
1 cup heavy whipping cream
4 tsp Dijon mustard
2 tsp chopped fresh parsley
Kosher salt & freshly ground pepper

Sauté the shallots in hot oil in a small pan over Medium heat, stirring occasionally, until translucent, about 5 minutes. Add the moonshine & cook 15 seconds or until the liquid evaporates. Stir in the cream & the Dijon mustard, bring to a simmer & reduce the heat to Medium-Low. Cook, stirring occasionally or until reduce by 1/3. Remove the mixture from the heat & stir in the parsley, salt & pepper. Serve with pork or beef roast.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make A Simple Reduction Sauce

Simple reductions offer big flavor & vast options for serving. Many begin with drippings but they may just as easily start with a little cream. You may use a small sauce pan or sauté pan in which to prepare them. However, since the sauté pan has a wider surface area, expect the reduction time to be slightly shorter. Follow these pointers for success in your own kitchen.

The Technique

 If sautéing aromatics, be certain to deglaze the pan first. This not only adds more complex flavor but it gives you an opportunity to scrape any caramelization from the pan bottom & redistribute throughout the sauce. Next add the cream & any flavor enhancers or seasonings. Bring the mixture to a steady simmer over Medium-Low heat. Allow it to cook, stirring occasionally, until the sauce reduces by 1/3 to 1/2 then drizzle over sliced beef or pork.

The Tune
“Snowbound” Sarah Vaughn

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