Chitterlings with mustard sauce
Ingredients
Instructions
- 4 Andouillettes
- 0.5 Lemon
- 5 cl Dry white wine
- 15 cl Chicken broth
- 20 cl fresh cream
- 2 shallots
- 2 tbsp. Old fashioned mustard
- 15g Butter
- Salt
- Pepper
- Score the skin of the andouillettes and grill them for 12 to 15 minutes under the broiler, turning them over.
- Meanwhile, brown the chopped shallots in the butter for 2 to 3 minutes over low heat. Moisten with the white wine and let it evaporate.
- Add the broth, then 15 cl of cream. Continue cooking for 7 to 8 minutes. Salt, pepper.
- Mix the rest of the cream with the mustard. For them into the sauce, stirring.
- Off the heat, season with a squeeze of lemon. Present the sauce with the grilled andouillettes. Serve with green beans.
Chitterlings with mustard sauce
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