Mustard-Shallot Sauce with Thyme - ATK

By norsegal8

The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal.

Ingredients

• 1 1/2 cups chicken stock or canned low-sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 3 medium shallots, chopped fine
• 2 cups dry vermouth
• 1 tablespoon brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup whole grain mustard
• 1 tablespoon chopped fresh thyme leaves
• Salt and ground black pepper

Preparation

Step 1

Whisk together chicken stock and cornstarch; set aside. Heat butter in 12-inch skillet over medium heat until foaming; add shallots and sauté until softened, about 3 minutes. Stir in vermouth and sugar; increase heat to medium-high and simmer until alcohol vapors have cooked off, about 4 minutes. Whisk chicken stock and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return sauce to simmer until thickened, stirring occasionally. Off heat, whisk in Dijon and whole-grain mustards and thyme; season to taste with salt and pepper. (Can be cooled to room temperature and refrigerated up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.