Go Back
–+ servings
dijon mustard sauce in a cast iron pan with pork chops

Mustard Sauce

Isabel Laessig
The elegantly sharp flavors of Dijon mustard come together with chicken stock, heavy cream, and Worcestershire to form a velvety pan sauce perfect with seared meats, seafood, and poultry! This sauce is perfect for a quick weeknight meal, family gathering, or holiday event.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Cuisine American
Servings 4 people
Calories 243 kcal

Equipment

  • 1 medium skillet
  • 1 Whisk

Ingredients
  

  • 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

Instructions
 

  • 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
    adding heavy cream to pan sauce for dijon mustard sauce
  • 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
    adding dijon mustard to pan with cream sauce
  • If serving with a main protein, such as pork chops, you can add them back to the pan to cook in the sauce.
    adding pork chops to pan with dijon mustard sauce
  • Garnish with fresh thyme and serve immediately.
    sprinkle Fresh thyme
    dijon mustard sauce in a cast iron pan with pork chops

Notes

  • 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!

Nutrition

Serving: 1gCalories: 243kcalCarbohydrates: 5.5gProtein: 2.3gFat: 21.5gSaturated Fat: 13.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 6.5gCholesterol: 76mgSodium: 160.5mgPotassium: 174mgFiber: 0.8gSugar: 3.4gVitamin A: 21IUVitamin C: 8mgCalcium: 5.5mgIron: 3.8mg
Keyword dijon sauce, mustard cream sauce, mustard sauce, mustard sauce recipe
Tried this recipe?Let us know how it was!