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My recipe for Dijon Mustard Sauce is a savory, creamy, and velvety sauce with a slightly sharp flavor from the tangy mustard - and it is so good! It is perfect for pairing with your favorite main courses, as a dipping sauce, or even as a savory salad dressing. Ready in under 20 minutes using only 6 ingredients, this is a no-fuss sauce you will love making again and again!
- Easy Mustard Cream Sauce
- Creamy Mustard Sauce FAQs
- Dijon Mustard Sauce Ingredients
- What is Dijon Mustard?
- Can I substitute a different type of mustard?
- How to Make Dijon Mustard Sauce
- Mustard Sauce With Pan Drippings
- Can I freeze mustard cream sauce?
- Reheating Frozen Cream Sauce
- What to Serve with Mustard Sauce
- More Easy Sauce Recipes
- 📌 Pin it for later!
- 📖 Recipe
Easy Mustard Cream Sauce
Dijon mustard sauce is one of my favorite sauces to make for my family. It looks so impressive spooned over the main course with a little sprinkle of fresh herbs. And, because it comes together in no time at all, this is a great sauce to serve at a dinner party, family gathering, or holiday event!
The best thing about my Dijon mustard sauce is the versatility it has with all of my favorite main course dishes. I can serve this as a sauce with tenderloin, chicken, seafood, veggies, or my personal favorite- pan seared pork chops!
This is the type of recipe where pan drippings (the lovely golden bits stuck to the bottom of a pan after searing meat) really elevate the flavor of the sauce. If you plan on serving my Dijon mustard sauce with a dish like pork chops, try making them together!
Creamy Mustard Sauce FAQs
The flavor difference of regular Dijon mustard and whole-grain Dijon are minimal. The main difference is in the texture of the two mustards. Regular Dijon is smooth and slightly creamy while whole-grain Dijon has not had the mustard seeds pressed, so it is course and grainy. I use regular Dijon mustard to make mustard cream sauce.
The spice of Dijon mustard is comparable to that of horseradish, which has a sharp flavor. Certain brands of Dijon could be considered spicy to taste. I find it best to try a little of the Dijon on its own before adding it to a creamy mustard sauce to decide how much or how little to use.
My recipe for Dijon mustard sauce is a gluten and grain free sauce. As always, be sure to check each ingredient for proper food handling and allergy information.
Homemade mustard sauce is best when kept in the refrigerator in an airtight and sealed container for up to 4 days.
Dijon Mustard Sauce Ingredients
- Chicken stock
- Dijon mustard
- Heavy cream
- Worcestershire sauce
What is Dijon Mustard?
Dijon mustard is a type of prepared mustard known for its pungent qualities and sharp flavor. Dijon is creamier than other types of mustard, and contains less vinegar.
It's made from black mustard seeds, so it tends to be spicier in flavor compared to other mustards. What makes it perfect for making a creamy mustard sauce is that it adds the perfect contrast to savory seared meats!
When you cook Dijon into a mustard cream sauce, it loses some of its pungent qualities and the result is a silky, velvety sauce perfect for spooning over a main course, side dish, or even for using as a dipping sauce!
Can I substitute a different type of mustard?
The best type of mustard to use for this sauce is traditional Dijon mustard. Depending on taste, you could substitute other types of mustard, but be sure to note it will change the overall flavor of the sauce.
If using another type of mustard, I would substitute whole-grain Dijon to add a little texture to the sauce, hot mustard if I wanted a kick (perfect for spicy roasted chicken thighs), or honey-Dijon for a sweeter variation (I like this with grilled shrimp).
By no means would I be tempted to substitute traditional yellow mustard. Yellow mustard is made from white mustard seeds with turmeric added for color. This would completely change the color, consistency, and flavor of the sauce.
How to Make Dijon Mustard Sauce
- In a medium sized pan, melt 2 tablespoons of 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.
Flavor tip: If I am making just the sauce and not serving it with a main entrée, I like to use a few slices of chopped bacon, which I cook over medium heat before I add the rest of the ingredients.
Mustard Sauce With Pan Drippings
Pan drippings are a perfect way to add a savory boost of flavor to any pan sauce, and although they are not necessary for making Dijon mustard sauce, it is easy to make the sauce alongside a dish using pan drippings.
My absolute favorite way to serve Dijon mustard sauce is with pan seared pork chops. Here's how I do it:
- Heat a little oil in a medium-sized skillet over medium-high heat. Season bone-in pork chops with salt and pepper (I tend to stick to pork chops about 1 inch thick and between 6-8 ounces per chop).
- Sear the pork chops in the skillet, about 4-5 minutes per side or until golden brown.
- Place the pork chops on a plate to rest. Meanwhile, lower the heat of the skillet to medium and deglaze the pan with chicken stock. Whisk in Dijon mustard, heavy cream, and Worcestershire sauce.
- Bring the sauce to a boil, then reduce heat to low, bringing the sauce to a simmer.
- Add the pork chops back into the sauce, cover, and continue to simmer for 15-20 minutes or until pork chops have reached an internal temperature of 145°F.
- Spoon the sauce over the pork chops and garnish with fresh thyme.
Can I freeze mustard cream 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 Cream Sauce
To reheat, allow the sauce to thaw in the refrigerator overnight. Place the sauce in a medium-sized sauce pan 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.
What to Serve with Mustard Sauce
I love serving creamy Dijon mustard sauce with pork chops, but this is a completely versatile recipe perfect for so many other main courses. Here are a few ways I like to serve my Dijon mustard sauce:
- Roasted chicken breasts
- Pan seared pork chops
- Savory sous vide beef tenderloin
- Grilled seafood (try it with shrimp, scallops, or salmons!)
- With creamy orzo pasta
- Roasted zucchini, carrots, and squash
- As an appetizer dipping sauce for pretzel bites
- Served cold as a creamy salad dressing with fresh greens
More Easy Sauce Recipes
Try even more of our easy sauce recipes to serve with your favorite main courses:
- Horseradish Sauce Recipe
- Garlic Lemon Aioli
- Chimichurri Sauce Recipe
- Tartar Sauce Recipe
- Chicken Breast Marinade
- Avocado Crema
- Sauce for Meatballs
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Creamy Dijon Mustard Sauce
- 1 medium skillet
- 1 Whisk
- 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
- 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
- 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!