Normandy Sauce

Instructions

1. Sauté the aromatics
   In a large saucepan, melt the butter over medium heat. Add the diced shallot and sauté for 2-3 minutes until translucent but not browned.
2. Cook the mushrooms
   Add the sliced mushrooms to the pan and cook for about 5 minutes until they have released their moisture and started to brown slightly.
3. Deglaze the pan
   Pour in the apple cider and Calvados, scraping the bottom of the pan to release any browned bits. Add the bay leaf and thyme sprigs. Bring to a simmer and reduce the liquid by half, about 8-10 minutes.
4. Create the base sauce
   Sprinkle the flour over the mushroom mixture and stir constantly for about 1 minute to cook out the raw flour taste. Gradually whisk in the stock to avoid lumps, then bring to a simmer.
5. Add the cream
   Pour in the heavy cream and Dijon mustard, stirring to combine. Reduce heat to low and simmer gently for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon.
6. Season and finish
   Remove the bay leaf and thyme sprigs. Season with salt and white pepper to taste. For a smoother sauce, you can strain it through a fine-mesh sieve, or leave the mushrooms in for a more rustic presentation.