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English Mustard Sauce

This is quite a marvelous little sauce! We like to serve it as a partner to Sausage Rolls, and while we heartily encourage you to try said combination, you’ll find it will pair just as perfectly with a grilled beef fillet or roast chicken — even, should you have any left, slathered on a ham-on-rye sandwich. The possibilities are endless!

English Mustard Sauce

2 shallots, finely chopped
5 oz. white wine or vermouth
1 bay leaf
2 tsp. light brown sugar
2 tbs. dry mustard powder
1 tbs. wholegrain Dijon mustard
7 fl. oz. crème fraîche

Put the shallots, wine, bay leaf, and sugar in a pan and set over a medium heat. Simmer until the wine is reduced by half and the shallots have softened. Stir in the mustard powder, Dijon mustard, and the crème fraîche. Serve warm or cold.

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