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Brandy Mustard Cream Sauce

The Blue Jean Chef, Meredith Laurence
  • minutes
  • Serves 1

INGREDIENTS

1

Shallot

1 tsp

Thyme, fresh leaves

1 cup

Chicken stock

1 tbsp

Dijon mustard

1

Salt and freshly ground black pepper

1 tsp

Olive oil

1 tbsp

Butter

1/4 cup

Heavy cream

1/4 cup

Brandy