Made with sharp English mustard, this cream sauce thickens simply by reducing over low heat, with no flour or sugar needed. The mustard's fiery bite balances rich meats such as game and roasts beautifully.
Melt the butter in a small pan and sauté the garlic over low heat for 5 minutes until fragrant.
Add the cream, thyme, salt and pepper, then simmer gently over low heat, stirring often, for 25 minutes until thickened.
Off the heat, stir in the mustard and lemon juice and serve immediately alongside hot roasted meats.
Stir in the mustard only after taking the cream off the boil, or its sharpness will fade and the sauce will not be pungent enough. Allergens: contains milk and dairy. When reheating from frozen, whisk constantly over low heat, or the sauce can split.
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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