🍯 Mustard Jus

🍎 Braising Liquid (Apple Cider & Calvados)

Ingredients

• 400 ml (1⅔ cups) unfiltered apple juice (preferably premium)

• 150 ml (⅔ cup) veal stock (or high-quality meat stock)

• 100 ml (⅓ cup) dry apple cider or dry white wine

• 4 tbsp Calvados (can be increased – we’re going luxurious 😉)

• 2 shallots, finely chopped

• 2 garlic cloves, lightly crushed

• 80 g (3 oz) celeriac, roughly chopped

• 1 small carrot, roughly chopped

• 1 bay leaf

• 3 sprigs fresh thyme

• 1 small sprig rosemary

🕰️ Rest & Reduce

Method

• Remove the pork and wrap loosely in foil

• Strain the braising liquid

• Simmer and reduce until about 400 ml (1⅔ cups) remain

➡️ The liquid should be deeply flavored, glossy, and concentrated

🍯 Mustard Jus (Restaurant-Style)

Ingredients

• 400 ml reduced braising liquid

• 1 tbsp Dijon mustard

• 1 tsp wholegrain mustard

• 1 tsp apple or floral honey

• 30 g cold butter, diced

• A few drops apple cider vinegar

• Salt, to taste

Method

• Whisk Dijon and wholegrain mustard into the hot reduced liquid

• Add honey and whisk until smooth

• Remove from heat

• Mount with cold butter, one piece at a time

• Finish with a few drops of apple cider vinegar and salt

➡️ Result: a glossy, rich, elegant sauce worthy of fine dining

🧰 Tools You’ll Need

• Saucepan

• Cutting board

• Strainer

• Whisk or spoon

• Tongs or spatula

• Measuring spoons