Mustard Tarragon Sauce

• khẩu phần: 4 Servings
• thời gian hoạt động: 15–20 Minutes
• tổng thời gian: 25–30 Minutes

Nguyên liệu

50g Or 1 Shallot, Minced

10g Or 3 Garlic Cloves, Minced

5g Or 2t Parsley, Minced

2-3g Or 1t Tarragon, Chopped

250g Or 1c Dry White Wine

100g Or 1/2c Chicken Stock

14g (2 Packets) Gelatine

High Smoke Point Oil (Avocado, Light Olive, Canola)

Unsalted Butter

25g Or 1 1/2t Grainy Mustard

40g Or 2 1/2t Heavy Cream

Hướng dẫn

1. Whisk together wine, stock, & gelatine. Season both sides of chops with salt & dry brine at room temperature for 10 mins, then dry meat well on all sides with a towel.

2. Add about a Tbsp of high smokepoint oil to a preheated stainless pan over medium high heat, then add the pork. Press down on the meat for 5-10 seconds to ensure pan contact and sear for 6 minutes. Flip and reduce heat to low to cook for an additional 3-4 minutes on the second side until the internal temperature reads 135F/57C.

3. Rest, tinted with foil while you make the pan sauce. Into the pork pan, add 2Tbsp/30g butter, shallots, garlic & a pinch of salt. Cook for 2-3 mins while stirring & scraping up the pan fond with a wooden spoon. Once shallots have softened, add the wine/stock mixture.

4. Increase heat to high and bring to a hard simmer and scrape up the rest of the fond. Simmer for 6-7 minutes until passing a spoon through the sauce leaves a trail.

5. Reduce heat to low and stir in mustard, cream, parsley, and tarragon. Continue to reduce for another minute.