White Wine Brandy Mustard Sauce is a creamy and rich sauce that can turn a bland piece of meat or fish into a full bodied, luxurious meal.
This White Wine Brandy Mustard Sauce was created specifically for myr Pressure Cooker Rosemary Corned Beef. It also pairs well on Eggs Benedict, London Broil and so much more.
This White Wine Brandy Mustard Sauce was created specifically to pair with the Pressure Cooker Rosemary Corned Beef. It is a great alternative to my traditional Pressure Cooker New England Boiled Dinner (Corned Beef and Cabbage).
Most of us already have these basic ingredients, such as Pepper, Curry Powder, Ground Mustard and Chicken Broth. Many of us always have a bottle of White Wine and Brandy or Cognac. If you are reading this recipe, chances are you have those in your Liquor Cabinet. If you don’t have Brandy or Cognac, any Orange Liqueur will do.
This White Wine Brandy Mustard Sauce is also the Sauce that is meant to be paired with my Air Fryer Pub Style Corned Beef Egg Rolls, so make a double batch for your leftover Pressure Cooker Rosemary Corned Beef.
Using a medium Stainless Steel Saucepan, heat it until hot. Add the butter and finely minced Shallots. Sweat the Shallots in the butter until they become very soft, but not brown. Remember, heating a Stainless Steel Saucepan, renders the pan non stick. If using a Cast Iron, the same principle applies. I use Cast Iron almost exclusively, but since Tez uses Stainless Steel for this recipe, I wanted to keep her honor.
Add in the White Wine and the Brandy and continue to cook the shallots. If you do not have Brandy, try using Cognac, Triple Sec or Grand Marnier. Turn up the heat, just a touch until you get a low boil.
Pour in the Chicken Bone Broth /Chicken Stock or use a teaspoon of Bullion/Chicken Base in a cup of Fresh Water. Continue to allow the liquid to boil and reduce for about five minutes.
Add in the seasonings and spices and whisk to combine well. Chop up the Fresh Cilantro and toss it in now too. The sauce should be starting to thicken up a bit.
Add in the Whole Grain Mustard and allow the Homemade White Wine Brandy Mustard Sauce to continue to simmer and reduce. The sauce should be just thick enough to coat the back of a spoon.
If you want a smoother sauce, just strain out the mustard seeds. Add in the Freshly Cracked Pepper and Whisk until the sauce is nice and smooth. My husband has an issue with seeds, so I strained. The minced onions will break down almost all the way, so you won’t have much loss.
Try this sauce over your Eggs Benedict, instead of Hollandaise Sauce. For a decant breakfast, pour some White Wine Brandy Mustard Sauce over your Air Fryer Chick-Fil-A Chicken, rather than using a bun and serve with Pressure Cooker Garlic Whipped Potatoes. Now, that’s a meal!!!!
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Stainless Steel 3 Quart Saucepan
- Ball 4 oz Mason Jars
- Homemade Bone Broth
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Here is the handy printable recipe:
- 2 Tablespoons Butter
- 1 small Shallot (minced)
- 1/2 Tablespoon Fresh Cilantro Leaves (chopped)
- 1/4 teaspoon Curry Powder
- 3/4 cup Dry White Wine
- 1/4 cup Brandy
- 1/2 cup Chicken Stock/Broth
- 1 cup Heavy Cream
- 1 teaspoon Dry/Ground Mustard Seed
- 2 Tablespoons Whole Grain Mustard
- 1/16 teaspoon Freshly Ground Black Pepper
- Heat saucepan over medium heat. Add Butter and Shallots and cook until soft.
- Pour in Wine and Brandy and bring to low boil. Allow liquid to reduce, about 5 minutes. Add Chicken Stock. Whisk in Dry Mustard, Curry Powder, Cilantro, Whole Grain Mustard and Pepper. Simmer for 5 minutes.
- Turn heat down and add in Heavy Cream. Cook on low until sauce has reduced and is thick enough to coat the back of a spoon.
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