Savory Mustard Sauce
Chicken broth and shallot, finely minced come together in this chicken — 60 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for oven and grill / broiler. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Warm the olive oil and one tablespoon of the butter in a small saucepan over medium-low heat, then add the finely minced shallot and cook gently for 2 to 3 minutes until softened and translucent but not browned.
- Pour in the chicken broth, raise the heat slightly, and bring to a gentle simmer, scraping the bottom of the pan to lift any flavour.
- Whisk the dijon mustard into the broth until fully blended, then let it simmer for 2 minutes to take the raw edge off the mustard.
- Stir the cornstarch together with the cold water in a small cup to make a smooth slurry, then whisk it into the simmering sauce and cook for about 1 minute until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low and whisk in the remaining tablespoon of butter a little at a time to give the sauce a glossy finish, taking care not to let it boil once the butter is added.
- Season with the salt and freshly ground black pepper to taste, then serve the sauce warm over roast chicken, pork, or grilled vegetables; if it thickens on standing, whisk in a splash of warm broth to loosen.
You'll use: Oven · Grill / broiler · Saucepan · Pan · Blender
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Savory Mustard Sauce take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Savory Mustard Sauce is an original recipe developed in-house by Consomee. Photo: Échine de porc du ventoux sauce moutarde (cropped) 2010.jpg by Véronique PAGNIER, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.