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    Home » Recipes » Creamy Dijon Mustard Sauce

    Creamy Dijon Mustard Sauce

    Published: Jan 5, 2023 by Andrea Howe · This post may contain affiliate links.

    11 shares
    Jump to Recipe Print Recipe

    This creamy Dijon mustard sauce is a delicious and easy way to add tangy and savory flavor to your next main course. Made with two kinds of mustard and rich heavy cream, it is a foolproof recipe that is lick off the spoon delicious.

    creamy dijon mustard sauce in a glass bowl with wooden spoon

    Made with just a few staple ingredients, this creamy sauce is perfect accompaniment on lean pork medallions, pork chops, baked chicken breasts or chicken cutlets, or fish. Rich but not heavy, and full of punchy flavor, you can make this easy sauce in minutes. Use pan drippings from sauteing meat, or just whisk up in a sauce pan if air frying your main course. It is the perfect kind of sauce to elevate your meal and make it feel extra special, but with very little effort. We all need low effort ways to make meals special, especially after a long day, right?

    Jump to:
    • Why this recipe works
    • Ingredients for creamy Dijon sauce
    • Simple steps to make the yummiest sauce
    • Expert cooking tips
    • Creamy Dijon Mustard Sauce

    Why this recipe works

    • Extremely flavorful with minimal simple ingredients. No need to raid your fridge and pantry or make special trips to the store because you should have everything on hand!
    • Easy to make with reliable results. Pan sauce can sometimes be tricky and temperamental. But this one is pretty much foolproof.
    • Easy to double and very versatile. Works well with multiple dishes, so I recommend making a double or triple batch for multiple main dishes throughout the week.
    • Leftovers can be frozen and reheated for future use.
    butter, heavy cream, dijon mustard, whole grain mustard, chicken broth, salt and pepper and onions in small white bowls

    Ingredients for creamy Dijon sauce

    • Dijon mustard and whole grain mustard. If you do not have whole grain mustard on hand, no problem. Just double the Dijon. The whole grain just offers a little more “bite” and mouth feel to the sauce.
    • Diced yellow onion. You can also use shallots, but I typically always have onion on hand. Make sure to dice finely.
    • Heavy whipping cream preferred, but whole milk will work as well.
    • Chicken stock or broth. Many mustard sauces use white wine, but I prefer to not open a bottle if I don’t have to. Chicken broth works just as well.
    • Fresh or dried parsley. This gives just a bit of color and very mild added flavor. You can also substitute other fresh herbs you may have on hand, including thyme or rosemary.
    • Butter, salted or unsalted is fine.
    • Kosher salt or sea salt, and black pepper

    Simple steps to make the yummiest sauce

    Making this creamy dijon mustard sauce is surprisingly easy, and uses the same pan you sear your main dish meat in. If you do not plan to sear any meat though, you can also easily make the sauce in a small sauce pan.

    Assuming you have seared a meat like this delicious air fryer pork tenderloin, you will use those pan drippings to get this sauce started. Heat the large skillet on medium heat and add the butter and diced onions. Cook onions just for a minute or so, till slightly translucent and tender. Then add ¼ cup of broth and bring to a gentle simmer. Use a wooden spoon help to scrape up brown bits and drippings from the bottom of the pan, and meld together those yummy flavors.

    chicken broth being poured into a skillet with sauteed onions
    saute butter and onions on medium low heat, then add half the chicken broth and simmer
    heavy cream whisked into a saute pan
    whisk in mustards, parsley, salt and pepper and heavy cream and simmer

    Lower heat and add both types of mustard, remaining chicken broth, salt and pepper and parsley. Whisk in heavy cream and continue to stir on low for a minute or two, till warmed through. Adjust taste with additional salt and pepper if needed.

    Pour finished sauce into a bowl or pouring dish and serve immediately.

    If you are not using pan drippings, no problem. Just follow same exact directions as above to make in a small sauce pan or nonstick skillet.

    mustard sauce in a clear glass serving bowl on a wood board

    This mustard cream sauce pairs perfectly with a variety of dishes and is so easy to make, it’s doable even for a weeknight dinner. It also reheats beautifully the next day. To do so, simply reheat on the stove top or in a microwave safe dish till warm. Add a bit of chicken broth if the sauce has thickened up too much.

    dijon mustard sauce being spooned on pork tenderloin medallions

    Expert cooking tips

    • You can freeze leftovers in a freezer bag or other airtight container, for up to 6 months. Cream sauces do sometimes change consistency when frozen and reheated, so keep this in mind. To use frozen sauce, allow to thaw overnight in the fridge or in a cool water bath. To reheat, you will likely need to add more cream or broth (about ¼ cup) to reconstitute the sauce. Just whisk in additional liquid when you reheat.
    • If your delicious sauce has separated because it sat out too long or you refrigerated it, don’t fret. This is fairly common with cream sauces and should come back together nicely when reheated. Or, you can also pour your sauce into a blender and add a tablespoon of very hot water, then blend until it’s smooth and creamy again.
    creamy dijon mustard sauce in a glass bowl and also poured onto air fryer pork tenderloin

    I hope you love this easy tasty sauce and it becomes a kitchen cooking staple for you! I have to admit that I often lose motivation when it comes to finishing a dish with a sauce. But this one has me rethinking sauces. It is so easy to make with such little effort, but is a great way to really make a dish feel special, and give it that extra restaurant quality pizazz. Let me know what you think after giving it a try!

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    Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!

    creamy dijon mustard sauce in a glass bowl with wooden spoon

    Creamy Dijon Mustard Sauce

    This creamy Dijon mustard sauce is a delicious and easy way to add tangy and savory flavor to your next main course. Made with two kinds of mustard and rich heavy cream, it is a foolproof recipe that is lick off the spoon delicious.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Total Time: 13 minutes
    Servings: 8 servings
    Author:Andrea

    Ingredients

    • 1 tbsp butter
    • ½ small onion finely diced
    • ½ cup chicken broth
    • 1 tbsp Dijon mustard
    • 1 tbsp Whole grain mustard
    • 2 tsp parsley finely chopped
    • ⅔ cup heavy cream
    • sea salt or kosher salt and black pepper to taste about ½ tsp each
    Prevent your screen from going dark

    Instructions

    • Heat a large skillet on medium heat and add the butter and diced onions. Cook onions just for a minute or so, till slightly translucent and tender. 
      1 tbsp butter, ½ small onion
    • Add ¼ cup of broth and bring to a gentle simmer. Use a wooden spoon help to scrape up brown bits and drippings from the bottom of the pan, and meld together those yummy flavors.
      ½ cup chicken broth
    • Lower heat and add both types of mustard, remaining chicken broth, salt and pepper and parsley.
      ⅔ cup heavy cream, 1 tbsp Dijon mustard, 1 tbsp Whole grain mustard, 2 tsp parsley
    • Whisk in heavy cream and continue to stir on low for a minute or two, till warmed through. Adjust taste with additional salt and pepper if needed. Serve immediately.
      sea salt or kosher salt and black pepper to taste

    Notes

    You can freeze leftovers in a freezer bag or other airtight container, for up to 6 months. Cream sauces do sometimes change consistency when frozen and reheated, so keep this in mind. To use frozen sauce, allow to thaw overnight in the fridge or in a cool water bath. To reheat, you will likely need to add more cream or broth (about ¼ cup) to reconstitute the sauce. Just whisk in additional liquid when you reheat.
    If you don’t have whole grain mustard, you can double the Dijon mustard used.

    Nutrition

    Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 113mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 0.1mg
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    About Andrea Howe

    Andrea Howe is the recipe developer and photographer of Howe We Live. She is also a seasoned home cook of over 20 years, for her family of 5. Andrea has spent over 10 years in the food industry, writing for various publications including Babble and Disney. Her work has appeared in Real Simple, Taste of Home, Yahoo, Buzzfeed and ABC News.

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    Welcome to Howe We Live. I’m Andrea, a passionate home cook and mother of 3. I’ve been cooking and writing about healthy eating for almost a decade, and my number one goal here is to help you develop the tools needed to throw together a great meal at home that is both delicious, and healthy-ish. All eaters are welcome here! Read More

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