Dijon & Chive Cream Sauce Dijon & Chive Cream Sauce

Dijon & Chive Cream Sauce | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Drizzle this delicious sauce over our Beef Wellington.

  • Prep time 20 minutes
  • Total time 20 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 2 shallots , minced
  • 1/2 cup cream sherry or dry sherry
  • 3 tablespoons Dijon mustard
  • 1 1/2 cup whipping cream (35%)
  • pinch salt
  • 2 tablespoons sliced fresh chives
  • 1 tablespoon water (approx) (optional)

Method

In small saucepan, melt butter over medium heat; cook shallots, stirring frequently, until softened, 1 to 2 minutes. Add sherry and mustard; cook until liquid is reduced by half, 3 to 5 minutes. Strain; discard solids and return liquid to pan. Add cream; cook, stirring frequently, until sauce is thick enough to coat back of spoon, 10 to 15 minutes. Stir in salt and chives. If sauce is too thick, add water, 1 tbsp at a time, until desired consistency.

Makes 3/4 cups.

 

Nutritional facts Per 1 tbsp: about

  • Sodium 86 mg
  • Sugars 1 g
  • Protein 1 g
  • Calories 129
  • Total fat 13 g
  • Potassium 43 mg
  • Cholesterol 43 mg
  • Saturated fat 8 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1
  • Fibre 0.0
  • Folate 1
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Dijon & Chive Cream Sauce

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