Tuesday, August 4, 2009
Here is a quick mustard sauce you can use occasionally. I say "occasionally" because it calls for using quite a bit of cream so this is not by any means, diet food. I do not use exact measurements when I make this so just use them as a guide for making your own.
Cooked pork loin, thinly sliced or
cooked pork chops
After cooking pork, deglaze pan with 3 or 4 Tbs. of Calvados* or apple cider then whisk in the same amount of whole grain mustard. I use more than this, but I like mustard. Gradually add 1 to 1 1/2 cups of cream. Heat gently then place meat back in pan. Turn in sauce to coat. I like to serve this with mashed or crispy potatoes.
*Calvados is a French apple brandy.
