Creamy Dijon Mustard Sauce. Very nice sharp flavour that complimented the ham so very nicely. chopped onion 2 garlic cloves, cut in half 1/2 tsp. repeat Simmer until the wine has reduced by half and the shallots have softened. For the Sauce. Add the mustard, lemon juice, beef stock and brandy, stir to combine, cook for 2-3 minutes add both the creams and thyme. Next, add the flour and cook the sauce until it turns a slightly lighter color. Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Then, add the milk gradually in about 6 batches, stirring between each addition until the milk is incorporated. Melt butter in a pan and saute the shallots and garlic until soft add Worcestershire and mushrooms continue to cook over medium heat until mushrooms start to soften. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. My sauce thickness veery nicely and even more so as it cooled. To make a simple mustard sauce, melt butter in a saucepan over low heat, add the mustard, and stir the mixture for about 30 seconds until it gets fragrant. This easy Dijon Mustard Sauce recipe is quick to make and is a great accompaniment to pork, chicken or fish. celery seed 1/4 tsp. Simmering before adding the cream. Ribeye 2 USDA Choice ribeye steaks 2 tbsp. (Also made an All three of us at the dinner table loved it. Will definately make this mustard sauce again. Repeat with remaining butter and steak. 1/4 cup Worcestershire sauce 1/4 cup ketchup 1/4 cup English mustard (substitute with Dijon mustard) 2 tbsp. kosher salt 1/4 tsp. A simple recipe to follow for novice cooks like myself. In these photo’s I show some lean pork medallions that I served with this sauce. Try it with some pork tenderloin or pork chops, or even some baked chicken breast. black pepper Pinch cayenne pepper.