Simple Mustard Sauce for Vegetables or Meat

Sorry that I don’t hve a photo for this, as it’s something I just remembered that my family likes.

Take you pan drippings from a beef or pork roast and add to that:

1/2 cup bourbon to loosen the pan drippings.

Then add:

1/2 cup dijon style mustard

3/4 cup of half n half or fat free ‘creamer’

1/2 tablespoon minced garlic

1 tablespoon dried parsley

sea salt and ground pepper to taste

Bring it to a simmer while stirring, and let it thicken for about 5 minutes.

If you like a thicker gravy I always use a modified Corn Starch …. my favorite is from King Arthur Flour and is called Signature Secrets Culinary Thickener.

My nephew, Robert, graduated with honors from the Culinary Institute of American (CIA) in Hyde Park, NY. He told me that when he thickens any gravy or sauce this ingredient is the first thing he reaches for and gives much better results than say, corn starch.

Here are the benefits of the product from the King Arthur website:

Signature Secrets® Culinary Thickener $5.95

• Dissolves instantly in hot or cold liquid.
• Thicken soup, stew, pudding, and fillings.
• This all-purpose starch also keeps cookies soft, cakes moist, and keeps the fruit or chips in cakes and muffins from sinking to the bottom.
• 8 ounce package.