Herb and mustard sauce
Works well with poached fish or chicken.
Ingredients
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 100 g leeks, prepared and chopped
- 100 g carrots, prepared and chopped
- knob of butter
- 100 ml white wine
- 150 ml chicken (or beef) stock
- 200 ml cream
- 1 tbsp fresh marjoram (or oregano), shredded
- 1 tsp fresh thyme leaves
- 1 tbsp chives, cut
- 1 tbsp grainy mustard
Method
- In a saucepan, melt butter over moderate heat. Add shallot and garlic, sweat for a few minutes. Add leek and carrot, sweat for a few more minutes. Add wine and stock, bring to the boil, add cream. Reduce heat and simmer, covered, for about 10 minutes. Add mustard and fresh herbs. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve.