How could I pass up something called Mustard and Brandy Gravy?
The gravy recipe is from Donna Hay's website (link above). She suggests serving it with chicken, turkey, or pork. I sauteed some chicken breasts, placed them over spinach, and poured on the mustardy, boozy gravy.
After thinking about grainy mustard, bay leaf, and brandy, my expectations were way too high. While this was good, it wasn't as fantastic as I thought it would be.
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Potluck week at I Heart Cooking Clubs means recipes from any of nine chefs can make an appearance. It's always fun to see what gets cooked up.
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Michelle - it looks SUPER !!
ReplyDeleteI won't eat it, but my husband would looooooooove it
Mustard and brandy? I really need to make this! It looks wonderful.
ReplyDeleteI really like the brandy part. I find using mustard in some dishes calls for a lighter hand, I have had way too much of it in a dish and realize I actually like the dish, but I needed to use less mustard.
ReplyDeleteEither way, this looks great. I'd eat it.
Hi Michelle,
ReplyDeleteIt looks fantastic to me, delicious! Mustard and brandy sounds really good!
And great to see you back in IHCC!
Mustardy and boozy sounds delicious to me! I'd love to try it.
ReplyDeleteI love gravy too--there is something so comforting about it. Boozy and mustardy gravy sounds good to me! ;-)
ReplyDeleteIt sounds pretty good to me!
ReplyDeleteBoozy mustard gravy? My expectations would have been way high too. My taste buds are literally tingling just thinking about this smothering my Sunday chicken roast. Of course only about half of it will actually make it to the table, the other half will no doubt be consumed standing over the pan - in the interests of quality control :-)
ReplyDeleteMichelle, this looks so good and the gravy sounds wonderful! Pinned.
ReplyDeleteAlways looking for a good gravy/sauce recipe. Or what my family calls meat juice cause usually my gravy ...isn't!! Trying this one.
ReplyDelete