This week, we decided to put one of our favorite year round dishes on the menu, Chicken with Brussels Sprouts and Mustard Sauce. However, considering that it is summer, we decided to deviate from the tried and true recipe and cook both the chicken and brussels sprouts on the grill. I thought we shouldn’t stop there, so I decided to play around with the mustard sauce as well. I browsed around a bit and then I remembered a time when we made a mustard and shallot sauce to put over poached eggs that was divine. Since we are trying to eat a little healthier I decided not to go with that recipe, which contains a cup of heavy cream, but I was inspired. And that was all I needed!
I thought about the shallots a bit and knew that using them raw or even cooking them on the stove top wasn’t the way I wanted to go for this sauce. As such, I decided that roasting the shallots might be the best preparation this time. I also did some looking around at some different mustard sauce recipes and was most intrigued by recipes that mixed varieties of mustard. We always have both dijon and whole grain on hand, so I decided I would use equal parts of each. Finally, I thought about what would complement the mustard and shallot and settled on white wine, lemon juice, and butter as my final ingredients.
Here is what I ended up using, but note that my quantities are estimates because, after all, I was making this up as I went along.
- 2 large (really large) shallots
- 1 tbsp olive oil
- 1/2-3/4 cup white wine
- 1 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 1-2 tbsp lemon juice
- 1 1/2 tsp butter
- salt & pepper
I began by roasting the shallots in a 375° oven for about 30 minutes. Trim the ends of the shallots and stand them on end. Drizzle with the olive oil and sprinkle with salt and pepper. After 15 minutes or so, I turned the shallots so they stood on the other end. I used my small cast iron skillet so I would have the goodness left in the pan to add more depth to my sauce.
I let the shallots cool until they could be handled, then I chopped them roughly.
Next, I heated the cast iron skillet on a burner at medium to medium-high heat. When it was good and hot again, I added the wine and deglazed the pan. Then, I added the shallots to the liquid and brought that all to a boil.
Once the shallot and wine had boiled for a couple of minutes, I added the mustards and stirred until they were well incorporated. Then, I let the mixture heat until it began to thicken just slightly.
Just before I was ready to serve the sauce, I turned the heat off and added the lemon juice and butter. Then, I added just a touch more salt and pepper to suit my taste.
All in all, I was really happy with the way the flavors worked in this experiment. It accompanied both the chicken and the brussels sprouts well. The only thing I wasn’t particularly happy with was the final consistency. It definitely came out more like a topping than a sauce.
I’m definitely going to be trying this again with the ingredients in the same proportions. However, the next time, I think I will combine about half of the shallot with about half of the wine and use my immersion blender to puree it all and add the puree to the sauce with the rest of the wine after I have deglazed my pan. Then, I will more finely chop the rest of the shallot to add back into everything. That should definitely leave me with more of a liquid consistency.
What have you been trying out in your kitchen lately?