1garlic clovecore removed (see my final recipe note) and crushed
1¼tablespoondijon mustard
300mlpure cream35% milk fat with no thickeners added
salt and pepper to taste
Instructions
Add the bacon (2 rashers - finely chopped) to the pan that you have just cooked your meat in, plus olive oil (up to 1 tbsp) if the pan is too dry. Fry bacon until lightly browned.
Add fresh rosemary leaves (1 tablespoon - very finely chopped) and crushed garlic (1 clove - cored and crushed) to the bacon in the pan, then continue to cook for 30 seconds.
Add cream (300 ml ) and dijon mustard (1¼ tbsp) to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan. Simmer on low heat for 5 -7 minutes or until sauce is thickened to your liking, remembering the sauce will thicken as it cools.
Add salt and pepper to taste then serve.
Notes
The perfect time for making this dijon sauce is while your protein is resting. Once I take my steak out of the pan to rest, that's when I toss in my chopped bacon and start my sauce. The timing is great, and you use those yummy pan juices to add more flavour to your sauce. I even tip in any resting juices from the meat into the finished sauce too.
Steak is my automatic go-to partner for this mustard sauce, but it also pairs beautifully with chicken, lamb or pork. The basic elements of dijon, cream, rosemary and garlic all match wonderfully with these proteins.
If you take the sauce too far and it's a bit too thick (remember it will thicken as it cools) just gradually add a little milk to get to the consistency you want.
Because there's no honey etc like a lot of mustard sauces, this sauce is even keto!
What do I mean by "core removed"? I remove the centre core of the garlic clove -see this post for info.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*