If you’ve ever wanted to elevate a simple meal into something restaurant-worthy in just a few minutes, this Mustard Cream Sauce is your secret weapon. Luxurious yet effortless, it brings French bistro flair to everything it touches, with layers of tangy Dijon, mellow creaminess, and a subtle hint of garlic and wine. Whether you’re topping juicy chicken, roasted salmon, or a pan of vegetables, every bite tastes like you spent way more time in the kitchen than you actually did. This is the kind of sauce you’ll want to drizzle on everything—trust me!
Ingredients You’ll Need
The magic of this Mustard Cream Sauce comes from just a handful of good ingredients, each chosen for its role in building flavor and depth. Here’s what you’ll need; don’t skip any if you want the sauce to sing!
- Unsalted Butter: Adds a silky backbone to the sauce and lets you control the overall saltiness.
- Shallot: Offers subtle sweetness and gentle onion notes, creating a mellow, aromatic base.
- Garlic: Gives a fragrant punch that perks up every creamy spoonful.
- Dry White Wine: Adds acidity and complexity; choose something you’d enjoy drinking!
- Dijon Mustard: Packs the essential tang, sharpness and that classic mustard bite.
- Whole Grain Mustard (optional): For bursts of texture and extra mustardy flavor, if you like a little surprise in each bite.
- Heavy Cream: Lends richness and smoothness, transforming the sauce into pure velvet.
- Salt: Brings all the other ingredients into balance—taste as you go!
- Black Pepper: A little heat that lifts the flavors without overpowering the rest.
- Fresh Lemon Juice (optional): Brightens the finished sauce and offsets the richness; a squeeze is all you need.
How to Make Mustard Cream Sauce
Step 1: Sauté the Aromatics
Start by melting the unsalted butter in a small saucepan over medium heat. Once it begins to foam, toss in your finely minced shallot. Sauté for 2 to 3 minutes, stirring frequently, until the shallot turns soft and translucent. Add the minced garlic and cook for about 30 seconds more—just until it’s fragrant but not browned. This short, gentle sauté builds the flavor foundation that makes this Mustard Cream Sauce so irresistible.
Step 2: Deglaze with White Wine
Next, pour in the dry white wine and let it bubble up, whisking to loosen up any tasty bits from the bottom of the pan. Increase the heat just enough to bring it to a simmer. Let the wine cook down for 3 to 4 minutes, which intensifies the flavor and ensures your sauce won’t taste boozy. It should reduce by about half before you go to the next step.
Step 3: Whisk in the Mustards
Now for the star players! Whisk in the Dijon mustard and, if you’re up for extra texture and pop, the whole grain mustard too. Each adds its own character—Dijon gives depth and sharpness, while whole grain brings little bursts of flavor that keep the sauce lively.
Step 4: Stir in the Cream
Gradually add the heavy cream to the pan, stirring constantly. Keep the sauce at a gentle simmer—not a full-on boil—so it thickens without curdling. Allow it to simmer for another 2 to 3 minutes until it’s slightly thickened and gorgeously glossy. This is when your Mustard Cream Sauce really comes together!
Step 5: Season and Finish
Finally, take the pan off the heat and season the sauce with salt, black pepper, and a squeeze of fresh lemon juice if you’re using it. Stir and taste—the flavors should be perfectly balanced, creamy, tangy, and just a little zippy. Serve warm now, and watch every plate light up!
How to Serve Mustard Cream Sauce
Garnishes
A fresh garnish makes all the difference! Minced chives, finely chopped parsley, or even a sprinkle of fresh tarragon each add color and bring out the herbaceous notes in the sauce. For extra zing, try a little lemon zest scattered on top just before serving. Even a crack of black pepper looks lovely against the sauce’s creamy surface.
Side Dishes
This Mustard Cream Sauce is the ultimate companion for everything from simple roasted potatoes to buttered green beans. You’ll adore it spooned over pan-seared chicken breasts, grilled pork chops, or baked salmon. Sautéed mushrooms or roasted cauliflower also soak up the sauce beautifully, turning humble veggies into the star of your meal.
Creative Ways to Present
Don’t just pour; get creative! Drizzle the sauce decoratively over slices of pork or chicken, or swoosh it as a base before piling on your main. For an elegant starter, serve as a dipping sauce with asparagus spears or over poached eggs for a brunch twist. A tiny pitcher of warm Mustard Cream Sauce on the table adds a touch of bistro flair to any dinner.
Make Ahead and Storage
Storing Leftovers
If you have leftover Mustard Cream Sauce, let it cool to room temperature, then transfer it to an airtight container. It will keep fresh in the fridge for up to three days, making it a great option for easy meal prep or weeknight upgrades.
Freezing
While this sauce is best enjoyed fresh, you can freeze it in a pinch. Pour cooled sauce into a freezer-safe container, leaving a bit of space for expansion. It’ll keep in the freezer for up to one month. Just be aware that the texture might separate a little once thawed, but a good whisk will usually bring it back together.
Reheating
To reheat, gently warm the sauce in a small saucepan over low heat, whisking constantly to help re-emulsify. If it’s too thick, add a splash of cream or milk. Avoid microwaving, which can make it grainy; gentle heat gives you the silkiest results.
FAQs
Can I make Mustard Cream Sauce without wine?
Absolutely! Substitute the white wine with an equal amount of low-sodium chicken or vegetable broth. The flavor will still be delicious and slightly less tangy, but the sauce will keep its signature creamy richness.
Which mustard works best if I only have one on hand?
If you only have Dijon, go ahead and use just that—the sauce will still be fantastic. The optional whole grain mustard is mostly for little pops of texture, so you can skip it if needed.
Is this Mustard Cream Sauce gluten-free?
Yes! None of the ingredients in this recipe contain gluten, so it’s a wonderful sauce for anyone on a gluten-free diet. Just double-check your mustards and broth substitutions to make sure they’re certified gluten-free.
Can I make this sauce ahead of time?
You can prepare the Mustard Cream Sauce earlier in the day, cool it, and refrigerate it until you’re ready to serve. Gently reheat on the stovetop for the best texture and flavor before serving.
How can I make the sauce thicker?
For a thicker sauce, let it simmer a bit longer on the stove, stirring frequently. Or, whisk in a cornstarch slurry (mix a half teaspoon of cornstarch with a teaspoon of water) during the final simmer, just a little at a time, until desired thickness is reached.
Final Thoughts
Once you try this Mustard Cream Sauce, you’ll see just how easy it is to transform any meal from plain to spectacular. It’s one of those recipes that feels special every time you make it—and friends and family will ask for it again and again! Go ahead, give it a try and let it become your go-to secret for effortless, elegant flavor.
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Mustard Cream Sauce Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mustard Cream Sauce is a rich and flavorful addition to any meal. With a creamy base and a tangy kick from Dijon and whole grain mustards, it pairs perfectly with chicken, pork, fish, or vegetables. Easy to make and versatile, this sauce is sure to become a favorite in your kitchen.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced
- 1 clove garlic, minced
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Sauté Aromatics: In a small saucepan over medium heat, melt the butter and sauté the shallot until soft. Add garlic and cook briefly.
- Deglaze and Reduce: Pour in white wine, simmer to reduce by half.
- Add Mustards and Cream: Whisk in Dijon and whole grain mustards, stir in heavy cream.
- Thicken and Season: Simmer until slightly thickened. Season with salt, pepper, and lemon juice.
- Finish and Serve: Remove from heat and serve warm over your favorite dish.
Notes
- This sauce is versatile and complements a variety of proteins and vegetables.
- For a thicker consistency, simmer longer or add a cornstarch slurry.
- White wine can be substituted with chicken broth if preferred.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 35mg
