YouTube Link: Madeira Mustard Pan Sauce
More Videos: Helen's Kitchen Channel
This recipe will need a high quality stock. You can either make brown chicken stock yourself or buy stock from Bonewerks.* The stocks that will work here are glace de poulet, glace de veau, and glace de pork (if you are making this sauce for a pork dish). Bonewerks stocks are reduced 4 times.
Proportions for a 12 inch skillet (2 chicken breast roasts)
1/2 cup medium dry madeira
2 cups stock (or 1/2 cup 4 times reduced stock and 1/2 cup water)
1 Tbsp grainy mustard (plus more to taste)
1 Tbsp beurre manie (or as needed)
2-3 tsp butter
salt to taste
Proportions for a 10 inch skillet (1 chicken breast roast)
1/4 cup medium dry madeira
1 cups stock (or 1/4 cup 4 times reduced stock and 1/4 cup water)
1.5 tsp grainy mustard (plus more to taste)
1.5 tsp beurre manie (or as needed)
1-2 tsp butter
salt to taste
Mash 1 Tbsp room temperature butter and 1 Tbsp all-purpose flour to a smooth paste.
Using beurre manie is optional. You can simply reduce the sauce to a syrupy consistency.
The best apples for this application are honeycrisp. I like to keep the skin on. Cut them in half, core, and cut into wedges. Set a skillet that can hold the apple pieces in a single layer over medium-high heat. Add enough olive oil to create a thin layer (1-3 tsp depending on the pan size). When the oil shimmers, add the apples in a single layer and cook until the first side browns. Flip and cook until the second side browns. Can be made ahead and rewarmed.
* My apologies to the good folks at Bonewerks. I misspoke in the video. Their website is not bonewerks.com (turns out that's a kinky sculpture site), but bonewerksculinarte.com.