MUSTARD SAUCE
Time in the Kitchen: 10 minutes
Servings: V2 cup (macronutrient profile based on serving size of 2½ tablespoons)
2 tablespoons unsalted butter
1 small shallot
½ cup chicken stock
¼ cup Dijon or German mustard
4 tablespoons coconut milk (or heavy cream)
1 tablespoon parsley, finely chopped
Mustard, especially when mixed into a creamy sauce, always tastes great with pork, although there is no reason you can't use this sauce with other
types of meat as well. The coconut milk adds creaminess to this sauce, but doesn't affect the flavor.
Melt butter over medium heat and add shallot. Sauté until soft.
Add chicken stock and simmer for five minutes.
Add mustard and coconut milk and simmer for two minutes. Stir in parsley.
Macronutrient Profile (per serving)