Savory Mustard Sauce

Finely mince the shallot and set aside. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold chicken broth to create a slurry and set aside.

Heat the olive oil and unsalted butter together in a small saucepan over medium heat until the butter is fully melted and the mixture begins to shimmer.

Add the minced shallot to the pan and sauté, stirring frequently, until softened and translucent but not browned.

Pour in the remaining chicken broth and bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Whisk in the Dijon mustard until fully incorporated and evenly distributed throughout the broth.

Stir in the cornstarch slurry gradually while whisking constantly, and continue to simmer until the sauce thickens to your desired consistency.

Season the sauce with salt and black pepper to taste, adjusting the Dijon mustard if a sharper flavor is desired.

Remove from heat and serve immediately as a condiment or pan sauce, or keep warm over very low heat until ready to use.