Mustard Sauce Recipe

Chinese Mustard sauce Recipes


Cooking competitions have been flourishingly produced and aired by several Australian television channels, one followed another without any stop recently, I can say. I, myself really like watching all the cooking shows. Not only could I feel and share the passions of every contestant and get myself more motivated to cook, but also I learn so much from the shows. My Kitchen Rules was one of the shows I enjoyed. One of their judges, Manu Feildel’s critic on every contestant’s dish with a sexy French accent was a great attraction to me, throwing lots of insights on how to go about and improve cooking. When My Kitchen Rules was approaching to air their finale episode, his new cookbook, Manu’s French Kitchen was on the way of releasing. In his new cookbook, Manu demonstrates making authentic French dishes at home is such an easy job. I tried his Pork Cutlets with Creamy Mustard Sauce with an amazing end result. It’s a big hit in the family. The rich flavour of creamy mustard sauce entertained all our tastebuds. This dish is so simple to make on the go. All you need is to get good quality pork if possible, to produce the best results.
Recipe adapted from: Manu’s French Kitchen
(Printable recipe)
By
Prep time: 10 mins
Cook time: 25 mins
Yield: serves 3 to 4

Pork Cutlets with Creamy Mustard Sauce02Ingredients:

  • 4 pork cutlets, French-trimmed, about 250 gm each
  • 1½ Tbsp vegetable oil
  • 30 gm butter (I used 15 gm)
  • 2 garlic cloves, finely chopped
  • 2 eschalots, finely chopped
  • 150 ml dry white wine
  • 150 ml homemade or good quality chicken stock
  • 100 ml pure cream
  • 50 gm Dijon mustard
  • 30 gm wholegrain mustard
  • 1 tsp thyme leaves, plus extra sprigs to serve (optional)
  • salt , to taste
  • pepper , to taste
Method:
  • Season pork culets with salt and pepper. Heat oil and butter in a large frying pan on medium, until butter is foaming. Cook pork, continuously spooning butter mixture over top, for 4-5 mins each side, until brown. Holding pork with tongs, cook pork, fat side down for 5 mins, until fat is melted and golden. Transfer cutlets to a wire rack placed over a baking tray. Cover loosely with foil and rest in a warm place for 5 mins.
  • Meanwhile, drain all but 1 tablespoon of fat from pan. Reheat on low. Cook garlic and eschalots for 2-3 mins, until just soft. Add wine, increase heat to medium and simmer for 3-4 mins, until reduced by half. Add stock and cream and simmer for 8 mins, until reduced by half again. Whisk in mustards and any juices from resting pork. Stir in thyme leaves.


Share this article




FAQ


avatar
what can you substitute for hoisin sauce in a recicpe for char siu roast pork? | Yahoo Answers

What can you substitute for hoisin sauce in a recicpe for char siu roast pork?




Related Posts


Recipe for Chinese Mustard
Recipe for Chinese Mustard

Latest Posts
Chinese rice
Chinese rice
China has been producing…
Learn to cook Chinese food
Learn to cook…
I consistently get a lot…
Chinese Lemon Chicken Recipes
Chinese Lemon…
Honey Lemon Chicken Honey…
Chinese Fried rice Recipes Easy
Chinese Fried…
4.7 26 Chicken Fried Rice…
Chinese butter cake recipe
Chinese butter…
– by Yang, 5.0stars Thank…
Chinese cooking fish Recipes
Chinese cooking…
4.6 65 Fried Fish with…
Montclair Chinese Cuisine Menu
Montclair Chinese…
Upon entering The Noble…
Chinese Beef soup bone Recipes
Chinese Beef…
I’ve told you before…
Ham Fried rice recipe Chinese
Ham Fried rice…
My obsession with ham…
Search
Featured posts
  • Recipe for Chinese Mustard
  • Chinese curry sauce Recipes
  • Chinese Stir Fry sauce Recipes
  • Chinese garlic sauce Recipes
  • Chinese Szechuan sauce Recipes
  • Chinese Broccoli garlic sauce Recipes
  • Homemade Chinese sauce Recipes
  • Chinese sauce Recipes for Stir Fry
  • Chinese BBQ Pork recipe red
Copyright © 2020 l chinese-cuisine.eu. All rights reserved.