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Mustard Cream Sauce

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A velvety mustard cream sauce that’s rich, tangy, and versatile—perfect for drizzling over chicken, pork, vegetables, or serving as a dip.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup heavy cream
  • 1 teaspoon fresh lemon juice (optional, for brightness)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon chopped fresh thyme or tarragon, for garnish

Instructions

  1. In a skillet over medium heat, melt the butter. Add the shallot and sauté until translucent, about 2–3 minutes.
  2. Add garlic and cook for an additional 30 seconds, until fragrant.
  3. Stir in both mustards and cook for about 1 minute to release their flavors.
  4. Pour in the white wine (or broth) and bring to a simmer. Let it reduce by half, about 2–3 minutes.
  5. Lower heat to medium-low and whisk in the heavy cream. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.
  6. If using, stir in lemon juice. Season with salt and pepper to taste.
  7. Remove from heat. Garnish with fresh thyme or tarragon before serving warm.

Notes

  • For a lighter version, substitute half the cream with milk or Greek yogurt.
  • Add a teaspoon of honey for a touch of sweetness.
  • Make ahead: prepare the sauce and store in refrigerator up to 2 days. Reheat gently, thinning with a splash of broth if necessary.
  • Flavor variations: stir in a pinch of smoked paprika, chopped chives, or substitute shallot with finely diced onion.
  • If sauce gets too thick upon cooling, whisk in warm broth or water to reach desired consistency.

Nutrition

Find it online: https://easy-tapas-recipes.com/mustard-cream-sauce/