Mustard and Whiskey Sauce

A very nice sauce that goes well with lamb and roasted potatoes.

Step: 1

Melt butter in a small saucepan over medium heat. Add the shallot; cook and stir until tender, about 2 minutes. Stir in the whiskey, scraping any browned bits from the bottom of the pan. Simmer until the mixture has reduced by half. Stir in the chicken stock and simmer until reduced by half again. Mix in mustard and remove from the heat.

Per Serving: 40 calories; protein 0.2g; carbohydrates 1.9g; fat 1.5g; cholesterol 3.9mg; sodium 141.1mg.

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This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .