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My Dijon Mustard Sauce recipe is savory, creamy, and velvety, with a sharp and tangy flavor that is just irresistible! Perfect for everything from chicken, pork, and steak, to veggies and even salad dressing. Ready using 6 simple ingredients!
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Mustard Cream Sauce
If you know me, you know how much I love coming up with sauces for everything. Butter garlic sauce, creamy lemon sauce, mayo mustard, my own BBQ sauce - you name it, I've made it!
Well, my recipe for mustard sauce is one of my personal favorites out of all of my sauces. It's easy, and mustard cream sauce looks so impressive over any dish with a little sprinkle of fresh herbs. And, because it comes together in no time at all, it's a great sauce for dinner parties and holidays! Best of all, my mustard sauce recipe is versatile enough to pair it with beef tenderloin, pork chops, chicken breast, salmon, or veggies. It goes with everything!
Mustard Cream Sauce Ingredients
- Chicken stock: This sauce is even better if you use my homemade chicken broth. It's fantastic! If you don't have chicken stock, feel free to use veggie stock instead. I wouldn't recommend using beef stock.
- Dijon mustard: Creamy Dijon mustard is the star ingredient in this mustard sauce recipe. Don't use yellow mustard.
- Heavy cream: If you want to cut down on the fat, you can also use half-and-half or milk. Just keep in mind that if you use either, the sauce will be thinner than it would if you use heavy cream.
- Worcestershire sauce: Adds tang and depth to the sauce and pairs so well with dijon mustard. Worcestershire makes just about every sauce even better! Most Worcestershire sauces are gluten-free, but be sure to double check if you're watching out for gluten.
Using Pan Drippings
If you can, I recommend cooking your protein first and using the drippings to make the sauce. This is a sauce where pan drippings really elevate the flavor! If you're not making a main entree with it, you could prepare bacon and use bacon drippings.
Can I substitute a different type of mustard for mustard sauce?
The best type of mustard to use for mustard sauce is Dijon. Depending on the taste, you could substitute other types of mustard, but it will change the overall flavor of the sauce.
If you're using another type of mustard, substitute whole-grain Dijon to add a little texture, or hot mustard for a spicy mustard sauce. You can use honey Dijon too, for a sweeter variation.
Avoid using yellow mustard.It completely changes the color, consistency, and flavor.
Recipe for Mustard Sauce Instructions
- In a medium-sized pan, melt the butter. Once the butter is melted and foaming, whisk in chicken stock and heavy cream.
- Add Dijon mustard and Worcestershire sauce. Bring the sauce to a boil, then reduce the heat to medium and simmer, uncovered, for 15 minutes or until the sauce has thickened slightly.
- Garnish with fresh thyme and serve immediately.
Storing Creamy Mustard Sauce
Homemade mustard sauce is best when kept in the refrigerator in an airtight container for up to 4 days.
Can I freeze Dijon sauce?
Dijon mustard sauce can be frozen. It is important to note when freezing cream-based sauces how the thawing process can slightly change the consistency of the sauce. When reheating the sauce, you may need to add a little more cream or chicken stock (usually about ¼ cup) to reconstitute.
You can keep Dijon mustard sauce in the freezer for up to 6 months. As always, be sure to label and date the outside of an airtight container or freezer bag before putting the sauce in the freezer.
Reheating Frozen Mustard Cream Sauce
To reheat, allow the sauce to thaw in the refrigerator overnight. Place the sauce in a medium-sized saucepan over low heat and gently whisk the sauce for 10-15 minutes. This is when you may need to add a little cream or chicken stock to the sauce. Before serving, taste the sauce to see if it needs more salt or pepper.
FAQ
Regular Dijon and whole-grain Dijon have a similar flavor; the main difference is in the texture. Regular Dijon is smooth and slightly creamy, while whole-grain Dijon has not had the mustard seeds pressed and is coarse and grainy.
Dijon mustard has a spiciness comparable to horseradish. Certain brands are considered spicy, so it's best to try a little on its own before adding it to your sauce to decide how much to use.
What to Serve with Mustard Sauce
Mustard Sauce
Equipment
- 1 medium skillet
- 1 Whisk
Ingredients
- 2 Tablespoons unsalted butter - omit if using pan drippings
- 1½ cups chicken stock
- 1 Tablespoon Dijon mustard
- 1 cup heavy cream
- ¼ teaspoon Worcestershire sauce
- sprinkle Fresh thyme - garnish, optional
Instructions
- In a medium-sized skillet, melt 2 tablespoons of butter (omit this step if using pan drippings - see notes). Once the butter is melted and foaming, whisk in chicken stock and heavy cream.2 Tablespoons unsalted butter,1½ cups chicken stock,1 cup heavy cream
- Add Dijon mustard and Worcestershire sauce and whisk through to combine. Bring the sauce to a boil, then reduce the heat to medium and simmer, uncovered, for 15 minutes or until the sauce has thickened slightly.1 Tablespoon Dijon mustard,¼ teaspoon Worcestershire sauce
- If serving with a main protein, such as pork chops, you can add them back to the pan to cook in the sauce.
- Garnish with fresh thyme and serve immediately.sprinkle Fresh thyme
Notes
- This recipe is best when made from pan drippings, or the golden brown bits left at the bottom of the pan after searing meat. If you use pan drippings, do not use butter in this recipe.
- If using pan drippings, simply sear the meat, remove the meat to rest, then make the rest of the sauce. Add the meat back to the sauce and allow both the meat and the sauce to simmer for the 15-minute cook time.
- Traditional Dijon mustard works best for this recipe, never use regular yellow mustard!
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