Thursday

CREAM AND MUSTARD SAUCE

CREAM AND MUSTARD SAUCE


A very sophisticated finish for butter fried chicken or veal.

Stir 300 ml thick cream into the pan (used for cooking the steak)  then mix in 2 tablespoons of tarragon mustard (tarragon is particularly good with chicken) or if you don't have it Dijon mustard will do fine too. As soon as it begins to bubble add salt and pepper and pour over the meat.
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1 comment:

  1. Unknown8:41 AM

    Hello Roda:

    Do you have a recipe for Sali Murghi and Sali Boti.

    Thank you.
    Zarrin

    ReplyDelete

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