Transform your everyday meals into extraordinary culinary experiences with this effortlessly delicious Mustard Cream Sauce. A perfect marriage of the sharp, tangy kick of Dijon mustard, the velvety richness of heavy cream, and the earthy undertones of fresh thyme, this sauce is a true game-changer. Whether you’re slathering it over tender chicken, delicate salmon, crisp vegetables, or building a gourmet sandwich, this versatile condiment promises to elevate any dish with a touch of sophisticated flavor and luxurious texture.
This exquisite sauce has proven its adaptability time and again. It pairs magnificently with succulent chicken cutlets, complements the rich flavors of slow-roasted salmon, adds a vibrant dimension to steamed asparagus, and even serves as an outstanding steak sauce. For those seeking an extra layer of complexity, consider swapping the smooth Dijon for a whole-grain variety to introduce a delightful textural element. The herb profile is equally flexible; while fresh thyme offers a classic appeal, tarragon can provide a lovely anise-like note, or even dill for seafood pairings. Feeling bold? A hint of horseradish can introduce a zesty warmth, particularly when serving alongside beef. This sauce is a canvas for your creativity, encouraging you to experiment and discover new flavor combinations that perfectly suit your palate.
Velvety Dijon Mustard Cream Sauce
Recipe by Craig Relyea
Condiment, Sauce
American, European-inspired
6
servings | Approx. 1 cup
126
kcal
5 minutes
10 minutes
15 minutes
Ingredients
-
1/4
cup
sour cream, preferably full-fat -
3/4
cup
heavy cream -
2
tablespoons
Dijon mustard or whole grain mustard -
1
tablespoon
fresh thyme (finely chopped) - Salt and freshly ground black pepper, to taste
Instructions
-
In a medium saucepan, combine the sour cream and heavy cream over medium-high heat. Bring the mixture to a gentle simmer, ensuring it doesn’t boil vigorously. Continue to cook, whisking constantly and adjusting the heat as necessary to maintain a steady simmer. This process will thicken the sauce until it’s luscious enough to coat the back of a spoon, typically taking between 4 to 8 minutes. Consistent whisking is key to preventing scorching and ensuring a smooth texture.
-
Once the desired thickness is achieved, reduce the heat to medium-low. Stir in the Dijon mustard (or whole grain mustard) and the fresh thyme. Continue to simmer, whisking constantly, for an additional 2 minutes. This allows the flavors to meld beautifully and the mustard to integrate fully without losing its distinctive tang.
-
Taste the sauce and season generously with salt and freshly ground black pepper according to your preference. Serve the sauce warm, letting its creamy texture and piquant notes enhance your chosen dish.
Notes & Flavor Variations
Spicy Mustard Cream Sauce Variation
For those who appreciate a fiery kick or are specifically crafting this sauce to accompany robust cuts of beef, consider incorporating 1 tablespoon of prepared horseradish. Stir it into the sauce during the final simmering stage with the mustard and thyme to infuse a vibrant, spicy depth that truly awakens the palate.
Herb Alternatives
While thyme offers a classic, earthy aroma, feel free to explore other fresh herbs. Fresh tarragon can impart a delicate anise flavor, making it exceptional with chicken or fish. For a bright, citrusy note, a touch of finely chopped chives or parsley can also be delightful.
Mustard Choices
The choice between smooth Dijon and whole-grain mustard significantly impacts the sauce’s character. Smooth Dijon provides a sleek finish and consistent tang, ideal for elegant presentations. Whole-grain mustard, on the other hand, adds visible texture and a slightly milder, more complex flavor profile, perfect for rustic dishes or when you desire a bit more bite.
An LC Original: Crafted with Passion
This exquisite Mustard Cream Sauce is a testament to the innovative spirit and culinary excellence cherished at Leite’s Culinaria. Our original recipes are meticulously developed and rigorously tested to ensure they deliver unparalleled flavor and dependable results, inspiring home cooks and seasoned chefs alike.
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Nutrition Information (per serving)
Serving:
1 serving
Calories:
126 kcal
Carbohydrates:
2 g
Protein:
1 g
Fat:
13 g
Saturated Fat:
8 g
Monounsaturated Fat:
4 g
Cholesterol:
46 mg
Sodium:
76 mg
Fiber:
1 g
Sugar:
1 g
Nutrition information is automatically calculated, so should only be used as an approximation. Individual results may vary based on specific ingredients and preparation methods.
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Insights from Our Recipe Testers
Our dedicated team of recipe testers put this Mustard Cream Sauce through its paces, experimenting with various applications and offering invaluable feedback. Here’s a glimpse into their experiences, highlighting the sauce’s remarkable versatility and ease of preparation.
Terri Lyons
Terri found this mustard cream sauce to be incredibly versatile and quick, coming together in under 15 minutes. She noted that the Dijon and thyme combination produced a mild flavor, piquing her interest in trying spicier variations. Her experience spanned multiple days:
- Day 1: Served warm with crispy chicken schnitzel (panko-crusted) and bacon-braised red potatoes, creating a comforting and cohesive meal.
- Day 2: Enjoyed cold as a rich spread on grilled peameal bacon sandwiches, noting its lower calorie count compared to traditional mayonnaise.
- Day 3: Revitalized with a touch more Dijon, it beautifully complemented pan-seared salmon, fresh green beans, and a simple salad.
Angela Reynolds
Angela raved about the sheer simplicity and luxurious outcome of this sauce, humorously suggesting one should keep its ease a secret. She highlighted its ability to make a home cook “look like a saucier in 10 minutes flat,” without the fuss of complex reductions. She found it perfect for transforming simple grilled or fried proteins and vegetables into something truly special.
Angela prepared the sauce a few hours in advance, noting its excellent holding quality when covered, and successfully reheated it in the microwave with no separation or extra thickening. It was delightful over sesame chicken, baked asparagus, and salad. Using stone-ground Dijon and fresh thyme, she also appreciated its visually appealing green hue.
Angela’s Innovative Tip: Refrigerated leftovers set almost like Boursin cheese or a compound butter, with intensified mustard and herb flavors. She envisioned it as an elegant cracker spread for a charcuterie board, fantastic with cold meats, or as a room-temperature veggie dip. She eagerly anticipates trying the horseradish variation with beef.
Wilbert-Michael Lawrence
Wilbert-Michael, initially not a mustard enthusiast, was pleasantly surprised by this recipe, finding it significantly broadened his appreciation for mustard flavors. He emphasized a crucial tip for home cooks: continuous whisking of the cream mixture is essential. This prevents clumping along the saucepan sides and helps accurately gauge when to adjust heat for optimal thickening.
He saw immense potential in the sauce’s versatility and highly recommended giving it a try. For his test, he created a unique pairing: smoked shrimp with grilled asparagus, accompanied by a vibrant beet mashed potato dish, where the mustard cream sauce provided a unifying element.
Bobbie Q.
Bobbie Q. proclaimed this recipe perfect for last-minute sauce needs. She noted the importance of carefully managing the heat during the simmering process, needing to turn her stove to its lowest setting to prevent scorching. The sauce, even in its basic form, was a “lovely mustardy” creation.
However, dining with grilled steaks inspired her to enhance it further. By adding 1 tablespoon of prepared horseradish, she created a “DELICIOUS” accompaniment for grilled porterhouse steak and small Yukon gold potatoes. This variation was a definitive “keeper” in her recipe collection, underscoring the sauce’s adaptability to bolder flavors.
Aileen B.
Aileen B. lauded the recipe for its incredible ease and delicious outcome. The convenience of having all necessary ingredients already on hand made preparation exceptionally swift. She confirmed the 15-minute total time, praising the resulting sauce as “very creamy” with the perfect touch of Dijon mustard. Her review reinforced the recipe’s accessibility and consistent quality for a quick, flavorful addition to any meal.
Lydia Brimage
Lydia, familiar with similar cream-based sauces, found this version to be a more sophisticated rendition. She particularly noted how the sour cream introduced a delicate tang that beautifully balanced the richness of the heavy cream, preventing it from being “blandish.” She highlighted its value as a versatile way to utilize leftover jars of mustard, making it a valuable addition to her culinary repertoire.
Emphasizing its speed, Lydia pointed out that the sauce could be prepared at the very last minute. She used smooth Dijon mustard but expressed eagerness to try whole grain mustard for future attempts. She advised using a wide-bottomed pan to maximize surface area, which contributes to quicker thickening. While she maintained consistent heat throughout, she stressed the importance of stirring to prevent burning as the cream mixture darkens and bubbles gently towards the end. Her serving suggestion included pouring the delectable sauce over pork cutlet chops and roasted potatoes.
Elsa M. Jacobson
Elsa celebrated this recipe as another fantastic application for mustard, praising its user-friendly nature, simplicity, and remarkable versatility across numerous dishes. She offered an extensive list of vegetarian pairing suggestions, showcasing its potential beyond meat and fish:
- Vegetables: Steamed, roasted, grilled, or sautéed options like cabbage, various greens, roasted cauliflower or broccoli, zucchini, summer squash, leeks, spaghetti squash, green or yellow wax beans.
- Other applications: Vegetarian meatballs or sausages, over rice or noodles, as a robust pasta sauce, atop a baked potato, enhancing an omelet, or drizzled over crepes.
For her test, Elsa poured the sauce over exquisite farmer’s market mushrooms and steamed mustard greens, noting their harmonious interaction. She found the thyme flavoring to be very gentle, suggesting dill as another mild alternative. She preferred salting lightly and peppering more heavily for an added “kick.” Elsa also planned to try whole grain Dijon in a future batch for extra “oomph.” Crucially, she advised significantly reducing the heat during the initial simmering to avoid burning and maintaining a low heat for the second simmer, emphasizing careful temperature control for optimal results.