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Serve with Charlie's posted rec: ountry Mustard-Shallot Sauce With Thyme

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Posted to Thread #20229 at 11:53 am on Mar 21, 2011

REC: Country Mustard-Shallot Sauce With Thyme for Pork Loin...
Posted: Oct 14, 2003 6:38 PM

Country Mustard-Shallot Sauce with Thyme for Pork Loin Recipe By :America's Test Kitchen

2 tablespoons unsalted butter
4 medium shallots -- minced
3/4 cup dry white wine -- or dry vermouth
1 cup chicken stock -- or low-sodium canned broth
3/4 teaspoon minced fresh thyme -- or 1/4 teaspoon dried thyme, crumbled
1/4 cup grainy mustard

Heat butter in medium skillet over medium- high heat until foam subsides. Add shallots; saute until softened, 3 to 4 minutes. Add wine; boil until nearly evaporated, 8 to 10 minutes. Add stock and thyme; boil until reduced by one-third, about 5 minutes. Remove pan from heat and stir in mustard.

Serve immediately. NOTES : Start making the sauce as soon as the roast comes out of the oven for the second time. Use a grainy, or country-style, mustard in this recipe. For extra body and richness, swirl another tablespoon or two of softened butter into the finished sauce


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