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Mustard and bourbon sauce

Recipe from: 6/19/2002 12:00:00 AM
Ingredients 11
Servings 4


  • 90 ml good quality bourbon
  • 90 ml dry white wine
  • 1 onion, finely chopped
  • 30 ml Italian parsley, chopped
  • 15 ml butter
  • 2 fresh sweet basil leaves
  • 10 ml hot English mustard
  • 10 ml Pommery mustard
  • 500 ml fresh cream
  • salt and black pepper, to taste
  • 500 g finely (must be fine) sliced button mushrooms


Use a good non-stick pan to bring your butter and onions to a sweat.
Add the mushrooms, bourbon, wine, basil and both mustards.
Reduce this by 30 percent, then add your wine and seasoning.
Add cream towards the end and reduce to a creamy consistency.
Serve with Fried aged fillet and time it so it's ready when the sauce is done.

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Pasta e Piselli

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