Mustard Cream Sauce Recipe

A bowl of mustard cream sauce with a spoon, set on a burlap cloth.

5 from 2 votes

Mustard Cream Sauce Recipe

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.

Prep Time10

Total Time10

Course: condiment

Cuisine: French

Servings: servings

Calories: 83kcal

Ingredients

2 cloves garlic minced
¼ cup Wine
½ cup Chicken broth
3 - 4 tbsp Dijon Mustard
1 tsp lemon juice
¼ cup Heavy cream
2 tbsp butter
1 tsp Fresh chives minced
Kosher salt to taste
Black pepper to taste

Instructions

Preheat your pan to medium heat.
Add the garlic and saute for 30 seconds.
Add the wine and, with a wooden spoon, scrape up any brown bits stuck to the bottom of the pan.
Slowly stir in the mustard and bring to a boil.
Reduce the heat to a simmer.
Whisk in the mustard and lemon juice, and allow the sauce to simmer for 3 to 5 minutes.
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.
Remove from the heat and stir in the butter until melted.
Add the chives and season with salt and freshly ground black pepper.

Notes

This recipe is best made in a dish that has fond (the browned bits stuck to the bottom of the pan) left from searing pork or chicken.

Minced parsley, fresh thyme, or rosemary are also great additions to this sauce.

Nutrition