Mustard, creme fraiche and white wine sauce
4 servings
10 minutes
This exquisite sauce made from mustard, crème fraîche, and white wine is a true find for lovers of European cuisine. Its roots lie in the traditions of French gastronomy, where the softness of creamy textures harmoniously blends with the spicy sharpness of mustard. The white wine adds subtle fruity notes to the sauce, creating a rich, deeply balanced flavor. The sauce pairs perfectly with meat, especially chicken and veal, as well as fish and seafood, enhancing their tenderness. Its ease of preparation makes it an excellent choice for a quick dinner or festive table. The finishing touch is freshly ground black pepper and sea salt that reveal the aroma of each ingredient. Add it to your dishes and feel how cooking transforms into art.
1
Prepare all the ingredients.
2
In a well-heated pan, add mustard and pour in wine, evaporate the excess liquid, then add crème fraîche or replace it with sour cream.
- Wholegrain mustard: 6 teaspoons
- Dry white wine: 250 ml
- Creme fraiche: 3 tablespoons
3
Bring to a boil and simmer for 7-8 minutes until the sauce has a creamy consistency.
4
If you wish, add a little chopped parsley.
- Sea salt: to taste
- Freshly ground black pepper: to taste
