Dijon Cream Sauce
This sauce is a wonderful condiment for a variety of prawn and squid dishes. Dijon cream sauce is made in a similar way to a traditional Beurre Blanc but with the exclusion of butter. The Dijon and Pommery mustards are whisked in at the end of the cooking process. Pommery mustard is made in the French town of Meaux since 1632. It can be substituted with whole grain mustard, but if you wish to buy the Real McCoy it is available in French specialty outlets. Try https://www.francegourmet.com.au
For the Dijon cream sauce
Put the sliced shallots and garlic in a pan. Add the wine and reduce by three-quarters, then add the cream and reduce by half. Strain into a clean pan, whisk in the mustards then season to taste.
To compliment our Dijon cream sauce Pacific West have a great range of coated prawn and squid products To learn more about Pacific West’s foodservice products go to https://pacificwest.com.au/foodservice/
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