Mustard Cream Sauce
A quick, creamy Dijon mustard sauce made with butter, cream, and two kinds of mustard. Ready in minutes and pairs with chicken, pork, steak, salmon, and vegetables.
Servings 8
Calories 77kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 cup heavy cream
- 1 tablespoon white vinegar
- 1 tablespoon dry mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1 1/2 teaspoons salt
- ground black pepper
Instructions
- Melt the butter in a saucepan over moderate heat. Add the flour and mix thoroughly.
- Add the milk and cook over high heat, stirring constantly with a whisk, until the sauce thickens and comes to a boil. Reduce the heat and simmer for 3 minutes.
- Beat in the cream, vinegar, dry mustard, Dijon mustard, dried parsley, salt, and a few grinds of pepper. Serve immediately.
Recipe Tips
- Whisk constantly while adding the milk to avoid lumps. If lumps do form, press them against the side of the pan with a spoon or strain the sauce through a fine-mesh sieve before adding the cream and mustards.
- The sauce thickens further as it cools. If it becomes too thick when reheating or resting, stir in a splash of milk or cream and heat gently while whisking until it loosens to your preferred consistency.
- This sauce is intentionally mild in mustard flavor so it works across a wide range of proteins and vegetables. Taste it at the end and adjust to your preference before serving.
- Do not boil the sauce after adding the cream. Boiling heavy cream in an acidic sauce can cause it to break. Keep the heat low once the cream is in.
Nutrition
Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 498mg | Potassium: 45mg | Fiber: 0g | Sugar: 1g | Vitamin A: 245IU | Calcium: 39mg | Iron: 0.1mg
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