This cream sauce made with sharp English mustard thickens as the cream gently reduces, with no added sweetener. The heat of the mustard balances the rich flavor of game and roast meats.
Melt the butter in a small saucepan. Cook the garlic over low heat for 5 minutes, until fragrant.
Add the cream, thyme, black pepper, and salt. Simmer over low heat for 25 minutes, stirring often, until the sauce thickens.
Remove from the heat, stir in the mustard and lemon juice, and serve immediately with hot meat.
Add the mustard after the cream has cooled below a simmer; otherwise, its sharpness will fade and the sauce may taste less pungent. Allergen: contains milk (cream and butter). To reheat after freezing, whisk constantly over low heat to help prevent separation.
Rosto etinin yanında denedim, kremayı fazla kaynattığım için sos beklediğimden koyulaştı ve ağır oldu; hardalın tadı da bana biraz baskın geldi. Yine de misafirlerim beğendi.
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