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.
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?
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.
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.
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.
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.
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.
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!
Creamy Dijon Mustard Sauce
- 1 tablespoon butter
- ½ small onion finely diced
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Whole grain mustard
- 2 teaspoon parsley finely chopped
- ⅔ cup heavy cream
- sea salt or kosher salt and black pepper to taste about ½ teaspoon each
- 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 tablespoon 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 tablespoon Dijon mustard, 1 tablespoon Whole grain mustard, 2 teaspoon 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