Chunky apple-mustard sauce

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8 min


2 cups (500 mL)

* PLUS Cooking time: 12 minutes
Chunky apple-mustard sauce

Photo, Sian Richards.

Inspiration for this delicious sauce came from The Mangia Cookbook (HarperCollins), featuring recipes from a popular New York City specialty shop.


  • 1/2 small onions
  • 4 ripe apples
  • 1 tbsp butter
  • 1/4 cup dry white wine
  • 1 1/2 tsp honey
  • 1 tbsp grainy or Dijon mustard
  • 1/2 tsp salt


  • Finely chop onion. Peel, core and slice apples into 1/2-inch (1-cm) wedges. You should have about 4 cups (1 L) apples. Heat butter in a medium-size saucepan set over medium heat. Add onion and stir often until slightly softened, about 2 minutes. Add apples and stir-fry for 2 minutes. In a small bowl, mix wine with honey, mustard and salt. Pour over apples and simmer, stirring often and without mashing apples, until apples are tender and liquid is reduced by half, from 8 to 10 minutes. Apples should still be chunky and only a small amount of liquid (about 1 tbsp/15 mL) should remain. Remove pan from heat. Serve sauce warm or at room temperature with roasted pork, chicken or veal. Sauce will keep in the refrigerator, covered, up to 1 week.

Nutrition (per serving)

  • Calories
  • 61,
  • Protein
  • 0.3 g,
  • Carbohydrates
  • 11.4 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 184 mg.