Need a quick sauce that turns ordinary meat into a restaurant-worthy meal? Our mustard cream sauce transforms those flavorful browned bits in your pan into pure gold.
This isn’t just another pan sauce – it’s the recipe we turn to multiple times a month in our own kitchen to take weeknight dinners up a notch. We’ve perfected this blend of mustard and cream that makes the most of those precious browned bits left from searing pork or chicken. We spoon it over everything from weeknight chicken thighs to fancy dinner party roasts, and it never fails to impress. Ready in just minutes, this versatile sauce proves that a few simple ingredients can create something extraordinary.
What is creamy dijon Mustard Sauce?
This mustard cream sauce is a game changer for any dish needing a creamy, tangy boost. The secret to its rich, deeply savory flavor lies in using the fond—the caramelized bits left in the pan after searing meat. Aka, flavor. This fond is deglazed with wine, which helps to integrate those rich flavors directly into the sauce, providing an unmatched depth that pre-made sauces can’t replicate.
This creamy sauce is perfect for drizzling over steamed vegetables, grilled meats, or even simple pasta dishes. It’s an easy way to infuse everyday meals with gourmet flair, which is often a trick we share when people ask us how to meal prep at home.
Ingredients for Mustard Cream Sauce
- Garlic, minced: Adds a subtle kick and depth.
- White Wine: Helps to deglaze the pan and forms the base of the sauce. Use a dry white wine, nothing overly sweet.
- Chicken broth: Adds moisture and a rich background flavor.
- Dijon mustard: Provides a tangy sharpness that is the sauce’s primary flavor.
- Lemon juice: Brightens the sauce with a touch of acidity.
- Heavy cream: Gives the sauce its creamy texture.
- Butter: Enriches the sauce and adds silkiness.
- Fresh chives: For a mild oniony bite and freshness.
- Kosher salt and black pepper: For seasoning.
Substitutions & Variations
- Mustard: You can use whole-grain mustard for a rustic texture and milder mustard flavor.
- Herbs: Replace chives with parsley, tarragon, or dill to suit your dish’s flavor profile.
- Shallots: Swap the garlic for minced shallots.
- Swap the Wine: For a unique twist, swap the wine for brandy or bourbon. This is particularly good if you’re pairing this sauce with a rich beef dish like short ribs.
How to Make Mustard Cream Sauce
- Preheat your saucepan to medium heat and sauté the garlic for 30 seconds.
- Deglaze the pan with wine, scraping up the fond, then add the chicken broth and bring to a simmer.
- Mix in the mustard and lemon juice, simmering for 3 to 5 minutes before lowering the heat to add the cream, letting it thicken without boiling.
- Remove from heat, whisk in the butter until melted, then stir in the chives and season with salt and pepper to taste.
Recipe Tips
- Utilizing Fond: Fond, those caramelized drippings left from searing meats, is packed with flavor. Deglazing the pan with wine allows these tasty bits to be incorporated into the sauce, enriching its flavor and adding complexity.
- Low Heat: To prevent the cream from curdling, keep the heat low when adding it to the pan. This gentle heat allows the sauce to thicken without boiling, maintaining a smooth consistency.
How to Serve Mustard Cream Sauce
Ideal for drizzling over grilled chicken or fish, like seared salmon or pork tenderloin or pan-seared chops, this creamy dijon sauce can also elevate roasted vegetables, like asparagus, potatoes, or our personal favorite, smoked cabbage, or act as a rich dip for crusty bread.
How to Store Mustard Cream Sauce
Keep leftover sauce in a sealed airtight container in the refrigerator for up to three days. Reheat on low heat, stirring occasionally, and add a little cream if the sauce is too thick.
To Reheat: Warm the sauce slowly in a pan over low heat, stirring frequently. If necessary, thin with a bit of broth or water to achieve the perfect consistency for drizzling or dipping.
More Game Changing Sauce Recipes
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Turn those flavorful browned bits in your pan into liquid gold with our quick creamy mustard sauce. This versatile pan sauce transforms weeknight pork chops and chicken breasts into something special, using the fond (those caramelized bits stuck to the pan) as its flavor foundation. Ready in minutes, this rich, tangy sauce will become your secret weapon for elevating simple meals.
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Preheat your pan to medium heat.
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Add the garlic and saute for 30 seconds.
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Add the wine and, with a wooden spoon, scrape up any brown bits stuck to the bottom of the pan.
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Slowly stir in the mustard and bring to a boil.
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Reduce the heat to a simmer.
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Whisk in the mustard and lemon juice, and allow the sauce to simmer for 3 to 5 minutes.
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Reduce the heat to low and add in the cream, allowing the sauce to thicken and simmer, but not boil, for 3 to 5 minutes.
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Remove from the heat and stir in the butter until melted.
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Add the chives and season with salt and freshly ground black pepper.
Minced parsley, fresh thyme, or rosemary are also great additions to this sauce.
