This mustard cream sauce recipe is a rich sauce with layers of flavor. It combines Dijon and whole-grain mustard with sauteed shallots and sage as well as chicken broth, brandy, and white pepper.
This creamy Dijon sauce is a great way to elevate any meal. It pairs particularly well with pork (think: pork tenderloin or a pork fillet) but this luscious sauce also upgrades anything from chicken cutlets to green beans.
Whether you’re looking to take your weeknight meal to the next level or impress guests at your next dinner party, this easy recipe will do the trick.
The next time you’re looking to add to your arsenal of simple homemade sauces, try this creamy mustard sauce recipe.
What is Mustard Cream Sauce?
Mustard cream sauce is a rich, creamy sauce that uses both Dijon and whole-grain mustard. It has a velvety texture and an earthy flavor with just a touch of tanginess.
You can use this sauce on anything from proteins and pasta to veggies. Drizzle it on top or serve it on the side as a dipping sauce.
Why You’ll Love Mustard Cream Sauce
There are so many reasons to love this creamy, savory sauce.
- Easy – With just a few simple ingredients, you can create a delicious and restaurant-quality sauce in nearly no time.
- Versatile – It can be served with a variety of dishes, from chicken and fish to vegetables and pasta.
- Flavorful – The combination of Dijon mustard, whole grain mustard, broth, cream, and white pepper creates a rich and flavorful sauce that is sure to be a crowd-pleaser.
Be sure to use high-quality ingredients for the best flavor in this simple sauce.
- Extra virgin olive oil: This oil is used as a base to sauté the shallots and sage. You can substitute other neutral oils like avocado oil, canola oil, or vegetable oil.
- Shallot, minced: Shallots add a sweet and subtle onion flavor to the sauce and complement the richness of the cream and mustard.
- Fresh sage, minced: Sage imparts a warm, earthy flavor.
- Brandy: Used to deglaze the pan, brandy also adds a sweet fruitiness. While it does burn off throughout the cooking process, it can be omitted — just add more cream.
- Heavy cream: The mellow flavor of heavy cream allows the mustard to be the star of the show. The cream also helps to create a rich velvety base.
- Low-sodium chicken broth: Chicken stock helps to thin out the cream and give the sauce savory depth.
- Dijon mustard: A key ingredient, dijon gives the sauce its tangy, earthy flavor.
- Coarse whole-grain mustard: Also known as stone ground mustard, this mustard adds texture and a more complex flavor. You can also use whole black mustard seeds.
- Ground white pepper: Using this variety of pepper gives the sauce a subtle, slightly floral flavor and a touch of heat. If you don’t have it handy, you can use black pepper instead.
What To Serve Mustard Cream Sauce With
Serve this savory sauce over proteins like pork chops, chicken thighs, boneless chicken breasts, or salmon. It’s also tasty as a topping for veggies like roasted carrots, asparagus, or grilled potatoes.
The options for this delicious sauce are really endless. So use your imagination and share what you use it with in the comments!
You can jazz this sauce up in a few different ways.
- Parmesan cheese: Add grated parmesan for an even richer sauce.
- Worcestershire: Impart umami flavor into the sauce by adding a little bit of Worcestershire.
- Fresh herbs: Parsley, thyme, or tarragon, can all add herbaceous flavor to the sauce. Thyme and tarragon are also good substitutes if you don’t have sage.
- Dried sage: 1 teaspoon of dried rubbed sage can be swapped for the fresh.
- Lemon juice: Add a splash of lemon juice at the end of cooking for brightness.
- Other creamy ingredients: Swap out some of the heavy cream for creme fraiche, greek yogurt, cream cheese, or sour cream for a different flavor profile.
- Cream alternatives: Instead of heavy cream use nut milk or your favorite dairy alternative.
- Sweetness: Add a touch of honey to make the sauce a little sweet.
Storage and Freezing
Store this easy sauce in the refrigerator or freezer after it comes to room temperature.
Refrigerator: Store Dijon mustard sauce in the fridge for up to 3 days in an airtight container. The sauce may thicken slightly in the refrigerator — it can be thinned with the sauce with a little milk or cream before serving.
Freezer: Dijon mustard sauce can be frozen for up to 2 months in an airtight container.
Common Questions About Mustard Cream Sauce
This sauce is a combination of Dijon mustard and whole-grain mustard with a cream base. It also incorporates sage, white pepper, shallots, chicken broth, and brandy.
You can use different types of mustard — Dijon mustard is our choice because it has a strong flavor that will shine in the sauce. We like adding whole-grain mustard for visual and textural interest.
To make this sauce more flavorful, you can add other herbs and spices to the sauce, such as thyme, rosemary, or garlic powder. You can also try adding dry white wine.
Other Savory Sauces
- Parmesan Cream Sauce
- Creamy Peppercorn Sauce
- Creamy Vodka Sauce
- Chimichurri Sauce
- White Garlic Sauce
- Cowboy Butter
- Hollandaise Sauce
- Chinese Hot Mustard Sauce
Mustard Cream Sauce
- 2 teaspoons extra virgin olive oil
- 2 tablespoons shallot minced
- 1 tablespoon fresh sage minced
- 1/4 cup brandy
- 1 1/2 cups heavy cream
- 1/4 cup low sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons coarse whole grain mustard
- 1/4 teaspoon ground white pepper
- In a small saucepan, heat the olive oil over medium heat. Add the shallots, sauteing until soft and fragrant.
- Add the sage, sauteing for another minute.
- Deglaze the pan with the brandy. Be careful, it will spit a little when added. Stir well and cook for another 1 minute.
- Add the heavy cream, chicken broth, both mustards and white pepper, whisking well.
- Reduce to low heat and simmer for 10-12 minutes.
- Remove from heat for 3-4 minutes so the sauce can thicken.
- Spoon over your favorite meat, vegetables or other dish. Can also be served on the side for dipping.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.