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Home / Recipes / Sauces / Homemade White Wine Brandy Mustard Sauce

Homemade White Wine Brandy Mustard Sauce

February 16, 2017 By Jill Selkowitz / 5 Comments Updated October 1, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Homemade Shake 'N Bake Coating Mix (Copycat Recipe)

White Wine Brandy Mustard Sauce is a creamy and rich sauce that can turn a bland piece of meat or fish into a full bodied, luxurious meal.

White Wine Brandy Mustard Sauce

White Wine Brandy Mustard Sauce

This White Wine Brandy Mustard Sauce was created specifically for myr Pressure Cooker Rosemary Corned Beef. It also pairs well on Eggs Benedict, London Broil and so much more.

 

Cast of Ingredients for White Wine Brandy Mustard Sauce

Cast of Ingredients for White Wine Brandy Mustard Sauce

This White Wine Brandy Mustard Sauce was created specifically to pair with the Pressure Cooker Rosemary Corned Beef. It is a great alternative to my traditional Pressure Cooker New England Boiled Dinner (Corned Beef and Cabbage).

Most of us already have these basic ingredients, such as Pepper, Curry Powder, Ground Mustard and Chicken Broth. Many of us always have a bottle of White Wine and Brandy or Cognac. If you are reading this recipe, chances are you have those in your Liquor Cabinet. If you don’t have Brandy or Cognac, any Orange Liqueur will do.

This White Wine Brandy Mustard Sauce is also the Sauce that is meant to be paired with my Air Fryer Pub Style Corned Beef Egg Rolls, so make a double batch for your leftover Pressure Cooker Rosemary Corned Beef.

 

Sweat the Shallots in Butter

Sweat the Shallots in Butter

Using a medium Stainless Steel Saucepan, heat it until hot. Add the butter and finely minced Shallots. Sweat the Shallots in the butter until they become very soft, but not brown. Remember, heating a Stainless Steel Saucepan, renders the pan non stick. If using a Cast Iron, the same principle applies. I use Cast Iron almost exclusively, but since Tez uses Stainless Steel for this recipe, I wanted to keep her honor.

 

Slowly Pour in Dry White Wine

Slowly Pour in Dry White Wine

Add in the White Wine and the Brandy and continue to cook the shallots. If you do not have Brandy, try using Cognac, Triple Sec or Grand Marnier. Turn up the heat, just a touch until you get a low boil.

 

Pour in Chicken Stock

Pour in Chicken Stock

Pour in the Chicken Bone Broth /Chicken Stock or use a teaspoon of Bullion/Chicken Base in a cup of Fresh Water. Continue to allow the liquid to boil and reduce for about five minutes.

 

Add in the Seasonings and Spices

Add in the Seasonings and Spices

Add in the seasonings and spices and whisk to combine well. Chop up the Fresh Cilantro and toss it in now too. The sauce should be starting to thicken up a bit.

 

 

Add in Whole Grain Mustard

Add in Whole Grain Mustard

Add in the Whole Grain Mustard and allow the Homemade White Wine Brandy Mustard Sauce to continue to simmer and reduce. The sauce should be just thick enough to coat the back of a spoon.

 

Crack in Fresh Pepper and Whisk

Crack in Fresh Pepper and Whisk

If you want a smoother sauce, just strain out the mustard seeds. Add in the Freshly Cracked Pepper and Whisk until the sauce is nice and smooth. My husband has an issue with seeds, so I strained. The minced onions will break down almost all the way, so you won’t have much loss.

 

Homemade White Wine Brandy Mustard Sauce

Homemade White Wine Brandy Mustard Sauce

Try this sauce over your Eggs Benedict, instead of Hollandaise Sauce. For a decant breakfast, pour some White Wine Brandy Mustard Sauce over your Air Fryer Chick-Fil-A Chicken, rather than using a bun and serve with Pressure Cooker Garlic Whipped Potatoes. Now, that’s a meal!!!!

Kitchen Equipment and Essentials

  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • Cilio Olivewood Spatula
  • Stainless Steel 3 Quart Saucepan
  • Ball 4 oz Mason Jars
  • Homemade Bone Broth

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

White Wine Brandy Mustard Sauce

White Wine Brandy Mustard Sauce

Print Pin SaveSaved! Rate
Course: Condiment
Cuisine: All types
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 1 cups
Calories:
Author: Jill Selkowitz

Ingredients

  • 2 Tablespoons Butter
  • 1 small Shallot (minced)
  • 1/2 Tablespoon Fresh Cilantro Leaves (chopped)
  • 1/4 teaspoon Curry Powder
  • 3/4 cup Dry White Wine
  • 1/4 cup Brandy
  • 1/2 cup Chicken Stock/Broth
  • 1 cup Heavy Cream
  • 1 teaspoon Dry/Ground Mustard Seed
  • 2 Tablespoons Whole Grain Mustard
  • 1/16 teaspoon Freshly Ground Black Pepper

Instructions

  • Heat saucepan over medium heat.  Add Butter and Shallots and cook until soft.
  • Pour in Wine and Brandy and bring to low boil.  Allow liquid to reduce, about 5 minutes.  Add Chicken Stock.  Whisk in Dry Mustard, Curry Powder, Cilantro, Whole Grain Mustard and Pepper.  Simmer for 5 minutes.
  • Turn heat down and add in Heavy Cream.  Cook on low until sauce has reduced and is thick enough to coat the back of a spoon.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Homemade White Wine Brandy Mustard Sauce!

Homemade Shake 'N Bake Coating Mix (Copycat Recipe)

Homemade Shake ‘N Bake Coating Mix (Copycat Recipe)

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February 16, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Ben says

    October 28, 2021 at 12:41 pm

    Tried it for sauce on top of lamb chops (the meat not the sock puppet). It was a very good match for it. Will definitely do it again

    Reply
  2. Shannon says

    March 10, 2020 at 5:46 am

    Is this sauce something I can make ahead of time and then just reheat when I need it?

    Reply
  3. Deb SKadden says

    March 8, 2018 at 3:20 pm

    Just wondering if there is a sub for brandy. I don’t drink it and don’t want to buy a whole bottle!

    Reply
  4. Barry Waterman says

    March 18, 2017 at 7:41 am

    Thank you for sharing this! It came out wonderful! Looking forward to making Eggs Bennies with this and my Corned Beef! I added a little embellishment to it by adding some Cayenne Pepper and some dried ground Reaper. And a little lemon zest to brighten it up a little bit.

    Reply
    • Jill says

      March 18, 2017 at 11:55 am

      Hi Barry~

      I am glad you enjoyed the recipe. Lemon Zest is perfect!

      Jill

      Reply

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