Dijon Mustard Cream Sauce Recipe

There’s something almost magical about transforming simple ingredients into a decadent sauce that takes your culinary game to the next level—and trust me, this creamy Dijon delight is about to become your secret weapon in the kitchen.

The rich flavor of my cream sauce is perfectly balanced with that of the Dijon mustard. I make it using simple ingredients—unsalted butter, shallots, dry white wine, and heavy cream—that also make it incredibly versatile and quite delicious.

If you’re not serving this with fish (as I did), it would pair wonderfully with chicken or veal, or even with roasted vegetables.

Dijon Mustard Cream Sauce Recipe Ingredients

• Dijon Mustard: This mustard adds a tangy and mildly spicy flavor, rich in antioxidants and low in calories.
• Shallot: A delicate, sweet onion flavor; contains vitamins A, C, and E, with antioxidants.
• Heavy Cream: Provides richness and a smooth texture, high in fat and calories, enhancing flavor.
• Dry White Wine: Adds depth and acidity, enhancing the sauce’s complexity; alcohol cooks away.
• Lemon Juice: Brightens flavor and adds acidity, rich in vitamin C and low in calories.

Dijon Mustard Cream Sauce Recipe Ingredient Quantities

• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

How to Make this Dijon Mustard Cream Sauce Recipe

1. In a saucepan of medium size, combine the butter and moderate heat. Cook the butter until it is melted and foamy.

2. To the skillet, add the chopped shallot and give it a sauté for about 2-3 minutes, letting it become soft and translucent.

3. Add the dry white wine and raise the heat a bit to get a gentle boil.

4. Let the wine reduce for half of its volume, which should take about 4-5 minutes.

5. Lower the heat to medium-low. Stir in the heavy cream.

6. Gently simmer the mixture, stirring now and then, for about 5 minutes until it thickens just a bit.

7. Add the Dijon mustard to the sauce. Whisk until the mustard is fully amalgamated.

8. Mix in the lemon juice and season with salt and freshly ground black pepper to personal preference.

9. Allow the flavors to meld together for an additional 2-3 minutes of simmering.

10. Take off the stove, add fresh parsley as a garnish if you like, and serve hot and fresh.

Dijon Mustard Cream Sauce Recipe Equipment Needed

1. Medium-sized saucepan
2. Skillet
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Whisk
8. Wooden spoon or spatula

FAQ

• What type of white wine should I use?For the best flavor, use a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio.
• Can I substitute heavy cream with a lighter option?Certainly, half-and-half or whole milk can be employed to create a lighter version of the sauce. However, it must be noted that doing so will yield a sauce that is not as creamy.
• How long will the sauce last in the refrigerator?Airtight containers in the fridge preserve leftover refrigerator baking magic for 3 days.
• What can I serve this sauce with?This adaptable sauce complements well with poultry, pork, seafood, or served over noodles.
• Is there a substitute for Dijon mustard?Whole grain mustard can be used, although the flavor and texture may vary somewhat.
• Can I make this sauce ahead of time?Certainly, you can make it a full day in advance, and then all that’s left is to gently warm it in low heat until it’s good and warmed through.
• What can I use instead of shallots?If shallots are unavailable, use half of a small onion. Chop it finely.

Dijon Mustard Cream Sauce Recipe Substitutions and Variations

Butter without salt: Substitute with olive oil or canola oil for a lighter alternative.
Substitute for dry white wine: Use chicken or vegetable broth; or use apple cider vinegar mixed with water for acidity.
The heavy cream can be replaced with half-and-half or full-fat coconut milk to yield a dairy-free alternative.
Spicy brown mustard or whole grain mustard can be used in place of Dijon mustard to provide a different flavor profile.
Lemon juice: Replace with white wine vinegar or apple cider vinegar for a similarly acidic hit.

Pro Tips

1. Quality Wine: Use a good quality dry white wine that you would enjoy drinking. The flavor of the wine will concentrate as it reduces, so it’s important to use one that enhances the sauce.