Grain Mustard Jus Recipes

MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE

Steps:

• Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
• Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
• Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

GRAIN-MUSTARD JUS

Steps:

• Place a strainer lined with cheesecloth over a medium bowl; set aside. In a heavy skillet, over medium-high heat, heat 1 tablespoon of the oil and add the pork. Cook until well browned, about 5 minutes. Turn meat, and cook for an additional 5 minutes. Reduce heat to low, then add remaining tablespoon of oil, and garlic. Stir for 1 minute. Add onion, celery, carrot, mustard seeds and bay leaf. Saute until vegetables have softened and caramelized, about 10 minutes.
• Add tomato paste to the pan, increase heat to medium and cook, stirring with a wooden spoon, until it begins to stick to the bottom of the pot. Deglaze with wine, scraping up all bits on the side and bottom. Reduce until almost dry, then add stock. Reduce by half and strain into a clean pan. Stir in mustard and keep warm. Spoon over sliced pork.

PORK TENDERLOIN WITH GRAINY MUSTARD SAUCE

Steps:

• Heat the oil in a large skillet over high heat.
• Season the pork with salt and pepper.
• Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes.
• Reduce the heat to medium-low and cover the skillet.
• Cook the pork, turning occasionally, until done, 20 to 25 minutes.
• Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes.
• Reserve the pan juices.
• To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork.
• Whisk over medium heat until heated through. Do not boil.
• Add water if the sauce is too thick.
• Slice the pork thinly and serve with the sauce.

COARSE GRAIN MUSTARD

Steps:

• combine vinegar onions, and tarragon in a deep bowl.
• boil water, and add to bowl.
• let this marinate for 3 hours.
• strain into a saucepan.
• grind mustard seeds with a mortar and pestle or in a processor.
• add ground mustard and remaining ingredients to saucepan.
• bring to a boil and simmer for 5 minutes.
• taste and add some water to tame the heat, if necessary.
• pour into a sterile jar, seal, and store up to 1 month.
• let it sit for 1 day before using.