MAKES ABOUT 1 CUP
Start making the sauce as soon as the roast comes out of the oven for the second time. Use a grainy, or country-style, mustard in this recipe. For extra body and richness, swirl another tablespoon or two of softened butter into the finished sauce.
2 |
tablespoons unsalted butter (see note) |
4 |
medium shallots, minced (about ¾ cup) |
¾ |
cup dry white wine or dry vermouth |
1 |
cup low-sodium chicken broth |
¾ |
teaspoon minced fresh thyme leaves or ¼ teaspoon dried thyme, crumbled |
¼ |
cup whole grain mustard (see note) |
Melt the butter in a medium skillet over medium-high heat. Add the shallots and sauté until softened, 3 to 4 minutes. Add the wine and boil until nearly evaporated, 8 to 10 minutes. Add the broth and thyme; boil until reduced by one third, about 5 minutes. Remove the pan from the heat and stir in the mustard. Serve immediately.