Since September, the fiance and I have had a mad obsession with German food since we visited Helen, Georgia for Oktoberfest. It's this adorable little German tourist town tucked in the Appalachian Mountains, and they seriously have the best food I have ever tasted. Everyone in town will tell you as well, that you cannot get a bad meal, and they are not lying. The food is absolutely delicious!
When we came back from Helen, we still were having cravings for German food, but we could not find a place nearby that served it. Until one day, one of the regular customers that comes into my work was talking about a new biergarten they were putting in downtown, close to my work. We were so stoked we decided one night after work we would go and check it out! The food and atmosphere did not fail us. We ordered these amazing perogies, with mustard butter sauce and scallions on top...Oh. My. Gosh. My mouth waters just mentioning them! Pierogies are a childhood favorite food of mine, and the fact they are drenched in this fabulous German sauce? Day. Made. We also ordered wiener schnitzel, and the Bavarian pork dip sandwich, and man oh man, they were delightful! Did I mention they have a wonderful beer and wine list?
Needless to say I scoured the internet to find a recipe for the mustard butter sauce, and I came across one the other day that I thought would be a good fit to go along with my pierogies. I was pretty amazed at how well it turned out, so here goes how to make them!
First step: Boil your pierogies according to your package directions. The ones I got needed about 5-7 minutes.
Melt 2 TBSP butter, add in 2 TBSP chopped shallots on medium high heat. Saute until just before they start browning, about 3 minutes.
Add in 2 TBSP flour, making a rue! Now, you want to make a medium rue for this, so cook your butter and flour for about 1-2 minutes, or until the mixture starts to darken. Keep whisking/stirring. Don't worry, it won't dry up on you. You want it to darken so your sauce is the right color!
Add in 1/2 cup white dry wine. I did not have dry wine, I had fruity. I will say this probably would have a stronger taste if you added dry wine. It still tasted amazing even with the fruity wine! Add what you have in your house! Keep stirring until it has thickened.
Then, add in one cup of chicken stock, 2 TBSP whole grain mustard, and a good squeeze of lemon juice. Stir until combined, scraping the pan to get all the yummy flavoring that has baked onto the bottom.
Bring mixture to a boil, then reduce heat and let it thicken until it coats the back of your spoon. I left out the heavy cream that the recipe called for.
Once thickened, your sauce is ready to pour over the pierogies!
Voila! Add some chopped scallions if you so desire to add some freshness to the dish. I spaced out while I was at the store last and completely forgot them! This recipe makes enough sauce to coat about 10-12 pierogies generously. I had leftover sauce and no more pierogies, so I just stuck the rest in the freezer for next time!
I hope you all enjoyed this recipe! Leave me some comments below if you decide to try this and tell me what you think!
I hope everyone had a great weekend and I'll see you later this week!
-A
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