Andouillette in cream without added mustard
Andouillettes with steamed potatoes and a shallot cream sauce, without separately added mustard.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 60 g shallots
- 600 g potatoes
- 20 g butter
- 150 ml pouring cream
- 500 g andouillettes
Preparation
Peel the potatoes, cut them into pieces and steam for 25 minutes, until tender.
600 g potatoes- vegetable peeler
- steamer
Meanwhile, heat 10 g of butter in a frying pan. Cook the andouillettes over a low heat for 20 to 25 minutes, turning them, until they are hot in the centre.
20 g butter500 g andouillettes- frying pan
While the andouillettes are cooking, peel and chop the shallots. Melt the remaining 10 g of butter in a small saucepan and cook the shallots in it for 5 minutes.
60 g shallots- knife
- saucepan
Add the cream to the shallots and simmer for 3 minutes.
150 ml pouring cream- saucepan
Spoon the sauce over the andouillettes and serve with the potatoes.
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration