Champagne-Mustard Sauce for Beef
A luxurious Champagne-Mustard Sauce, perfect for pairing with beef tenderloin or roasted vegetables for a gourmet touch!
Equipment
- whisk,
- strainer
- Measuring cups and spoons
Ingredients
- 1 tablespoon minced shallots
- 1 tablespoon oil
- ½ cup dry champagne
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half and half
- 1 tablespoon Dijon mustard
- 2 tablespoons softened butter
Instructions
- Sauté shallots in hot oil until tender.
- Add champagne and bring to a boil; reduce the liquid to ¼ cup.
- Strain the liquid to remove the shallots and set aside.
- In a heavy saucepan, melt 2 tablespoons of butter over low heat.
- Stir in the flour, whisking until smooth, and cook for 1 minute, stirring constantly.
- Gradually add half and half, whisking, and cook over medium heat until the mixture thickens and bubbles.
- Stir in the Dijon mustard, softened butter, and reduced champagne mixture.
- Cool slightly before serving.
Notes / Tips / Wine Advice:
Serving Tip:
This sauce pairs beautifully with beef tenderloin, roasted vegetables, or even grilled chicken for an elegant dining experience.Wine Advice:
Pair with the same dry champagne used in the sauce or a crisp white wine such as Chardonnay to complement the flavors.Nutritional Information
Calories: 175 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 16 g | Fiber: 0 g | Sugar: 2 g | Salt: 0.4 mg
