by Nadia Tilkian
I like to
keep things simple but very elegant and flavorful. I've found that often, too
many ingredients cover the flavor and spoil the broth. At Waterleaf, we use
only the freshest, seasonal and locally-grown ingredients and by keeping things
simple, we are able focus on the flavor of the dish. A perfect example is the
use of our unique sauces. Dining is a sensuous event and an alluring dish
should engage your sense of sight as well as your sense of smell and your taste
buds. A sensational sauce not only adds flavor, it adds color and visual
texture to create an entrée that will look as enticing and artful as it tastes.
may feel intimidating at first, anyone can create a delicious and memorable
sauce simply by using fresh, well-chosen ingredients, attention to detail and a
little bit of patience. The key is to go “slow and low.” Take your time, be
sure to stir often and don’t overcook the ingredients or burn the mixture.
enticing mustard sauce is a perfect example of the power of simplicity.
Relatively quick and easy to prepare, it’s well-suited for the cold days of
winter and will add incredible flavor and flair to your dish. Pair it with
chicken, pork or fish for a tantalizing and unforgettable entrée.
2 tbsp corn oil
3 minced shallots
1 cup white wine
1 cup chicken stock
2 cups heavy cream
½ cup Dijon mustard
1 tbsp champagne vinegar
2 tbsp cold butter
To begin, heat
a pan over medium heat. Once the pan is hot, add corn oil and swirl until the
bottom of the pan is coated. Next, sweat the minced shallots in the pan,
stirring often. Sweating aromatic vegetables helps draw out moisture and soften
the cell walls. It is important not to brown the shallots, only cooking them
until they are soft and translucent.
Next, add the
white wine and cook uncovered until the amount is reduced by half. Though it takes
a little extra time, reduction will intensify the flavor of a liquid as well as
cut down on the acidity of wine. Continue to stir frequently to prevent the
sauce from burning. Once the wine is reduced to half, add the chicken stock,
also reducing it by half. Next, add the cream, again until it is reduced by
another half. Finish with your sauce by adding Dijon mustard, salt and pepper
(to taste), vinegar and butter.
finishing and plating your entrée, keep in mind, a little sauce goes a long
way. The sauce should add flavor and color to the main dish, not mask it.
Labels: chicken, fish, mustard sauce, Nadia Tilkian, pork, sauce, Waterleaf