Paprika and Mustard Sauce

- 1 min read

This is the sauce you make when the sausage drippings are too good to waste and your pantry is begging you to use that jar of Dijon. Smoky, tangy, and silky enough to make plain rice feel like a main course.

Paprika and Mustard Sauce

Ingredients

  • 1 large shallot (or 2 medium), thinly sliced, about 1/8C
  • Fresh cracked pepper, to taste
  • 3 cloves garlic, minced
  • 1T smoked paprika
  • 1t beef stock powder
  • 1T butter (a knob)
  • 1T flour
  • 1/2C water
  • 1/2C milk
  • 1T Dijon mustard

Steps

  1. After removing the sausage from the pan, add the sliced shallots and fresh cracked pepper to the leftover fat and fry until softened.
  2. Stir in the minced garlic, smoked paprika, and beef stock powder, cooking briefly until fragrant.
  3. Add the knob of butter, letting it melt, then sprinkle in the flour and stir to form a paste, cooking for a minute to remove the raw flour taste.
  4. Deglaze the pan with the water and milk mixture, stirring continuously until the sauce thickens to your desired consistency.
  5. Finish with a plop of Dijon mustard, stirring to combine, and serve.

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