Pinot Noir AOP Bourgogne Oak Barrel 2017

Andouillettes with mustard sauce

Ingredients:

4 andouillettes, 1/2 lemon, 5 cl of dry white wine, 15 cl of chicken stock, 20 cl of crème fraîche, 2 shallots, 2 tbsp. tablespoon of strong mustard, 15 g of butter, salt, pepper.

Preparation:

Cut the skin of the andouillettes and grill them 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. Wet with the white wine and let it evaporate. Add the broth, then 15 cl of cream. Continue cooking for 7 to 8 minutes. Add salt and pepper and mix the rest of the cream with the mustard. Pour them into the sauce while stirring. Off the heat, add a squeeze of lemon. Present the sauce with the grilled andouillettes. Serve with tagliatelle.