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 15 votes

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Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

Author:Andrea

Ingredients

▢ 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

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 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

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

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