Description
A rich and tangy mustard cream sauce that’s perfect for chicken, pork, or vegetables.
Ingredients
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- ½ cup chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Melt the butter in a skillet over medium heat. Add the shallot and garlic; sauté until softened, about 2 minutes.
- Pour in the broth and bring to a gentle simmer, scraping up any browned bits.
- Stir in both mustards until evenly combined.
- Add the heavy cream and continue to simmer, stirring frequently, until the sauce thickens slightly, about 3–5 minutes.
- Season with salt, pepper, and lemon juice, if using. Taste and adjust seasoning.
- Remove from heat and serve warm over your favorite dish.
Notes
- For a thinner sauce, add a splash more broth or cream.
- To make ahead, cool and refrigerate, then gently reheat, adding extra cream as needed.
- Substitute whole milk or half-and-half for a lighter version, though sauce will be less rich.
- Fresh herbs like tarragon or parsley make a great garnish.