For the Andouillettes

• 4 andouillettes (fresh, good-quality)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Black pepper, to taste

For the Old-Fashioned Mustard Sauce

• 1 medium shallot, finely chopped (or ½ small onion)
• 1 tbsp unsalted butter
• ½ cup (120 ml) dry white wine (or chicken stock if avoiding alcohol)
• ¾ cup (180 ml) heavy cream (or crème fraîche for a tangier finish)
• 2–3 tbsp old-fashioned mustard (whole-grain)
• Salt, to taste
• Black pepper, to taste

Optional Finishing Touches

• Chopped parsley or chives
• A tiny squeeze of lemon (optional, for extra brightness)
• Extra mustard on the side (optional)