Spice Road Spices
Spice Merchants
The Art of Flavour Sunday e-magazine
Sage and Mustard Cream Sauce
1/2 x Cup Creme Fraiche
1 x Teaspoon dried sage leaves. Lightly crush the leaves
2 x Tablespoons Dijon mustard
2 x Tablespoons best home made chicken stock
1 x Teaspoon red wine vinegar
1/4 x Teaspoon black pepper or a little more if you prefer
Salt not required. The Dijon mustard provides sufficient salt
Place all the ingredients in a bowl and stir well to blend the flavours together. Having got all the ingredients in place we found the prep time was 4 minutes.
Important: As always, the quality of the stock is important. Your home made stock always best.
Comments: If you prefer, English whole grain mustard would work.