Description

Mustard cream sauce is a rich, tangy, and velvety condiment made with Dijon mustard, cream, and a touch of garlic—ideal for drizzling over chicken, pork, fish, or vegetables.

Ingredients

1 tbsp unsalted butter
1 clove garlic, minced
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tsp whole grain mustard (optional)
1 tsp lemon juice or white wine (optional)
Salt and pepper, to taste

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Instructions

In a small saucepan over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.
Stir in heavy cream and bring to a gentle simmer.
Whisk in Dijon mustard and whole grain mustard (if using). Let simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
Add lemon juice or white wine if desired, and season with salt and pepper to taste.
Serve warm over meat or vegetables. Store leftovers in the fridge for up to 3 days.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Adjust mustard to taste—more for boldness, less for subtlety.
Pairs especially well with grilled chicken, seared pork chops, or roasted asparagus.