Grainy Mustard Sauce
- 9 tablespoons unsalted butter, cut into tablespoons
- 2 shallots, thinly sliced
- 3/4 teaspoon Champagne vinegar
- 1 1/4 cups dry white wine
- 2 fresh thyme sprigs
- 2 tablespoons heavy cream
- 1/4 cup grainy mustard
- Coarse salt and freshly ground pepper
Preparation
In a small saucepan, melt 1 tablespoon butter over medium heat. Add shallots and cook until translucent. Add vinegar, wine, and thyme and continue to cook until reduced by 2/3. Add cream and reduce until thick. Whisk in remaining 8 tablespoons butter. Strain through a fine sieve. Fold in mustard, and season with salt and pepper.
Scallion Sauce
- 1/2 cup scallion greens, roughly chopped
- 1/2 cup (1 stick) unsalted butter
- 1 cup flat-leaf parsley leaves
- 1/2 lemon, juiced, plus more to taste
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper
Preparation
In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.
Heat cream in a small saucepan until reduced by 1/2. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.