Make this quick and easy sauce to use over chicken or pork.
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
½ teaspoon kosher salt
½ teaspoon ground black pepper
zest of one orange
2 teaspoons spicy honey mustard
1 cup chicken stock or demi-glace
1 sprig rosemary
Heat the oil in a small saucepan over medium heat. Slide the shallot, garlic, salt, and pepper into the hot pan, stir and sweat for 2 minutes. If the shallot begins to brown, lower the heat a smidge.
Stir in the orange zest, honey mustard to combine. Then whisk in the stock or demi-glace. The demi-glace is more concentrated in flavor and creates a very rich sauce.
Toss in the rosemary sprig and simmer for 5 minutes.
Discard the rosemary and pour the sauce over your chicken or pork or serve in a ladled bowl on the side.
Sauce freezes well.
Keywords: sauce, rosemary, honey mustard, gravy