Creamy Dijon Sauce
Ingredients
1 medium onion, finely chopped
500ml chicken stock
250ml cream
1½ tbsp Dijon mustard
1 egg yolk
1 tbsp finely chopped parsley
½ tbsp olive oil
Method
Heat oil in a *Le Creuset 28cm frypan. Sauté onions until soft but not brown. Add mustard and stock and bring to the boil; simmer and reduce liquid by half. Remove from the heat and whisk in cream, gently reheat but do not boil. Once sauce is reheated stir in egg yolk and parsley. Do not re-boil once egg yolk has been added, it will curdle. Serve immediately over cooked chicken, steak or fish.
*Le Creuset 28cm Frypan available in Cherry Red, French Blue, Granite or Stone. RRP $259.00
