Cornish Cider and mustard is a superb combination and this recipe with Trewithen Dairy cream is a savoury classic with a grown-up twist. The sauce works well with poultry and pork and is great with leftover turkey too!
250ml Trewithen Dairy Double Cream
100ml Cornish Cider
1 tbsp finely chopped Chives and Parsley
1 tsp Wholegrain Mustard
1 tsp Dijon Mustard
1 finely chopped Shallot
1 Knob of Trewithen Dairy Salted Butter
Pinch of salt and pepper
Soften the shallots in butter.
Add cider and reduce by half. Stir in the cream, herbs and mustard.
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