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Published October 30, 2022. This post may contain affiliate links. Please read my disclosure policy.
This simple-to-prepare Dijon cream sauce recipe comes together in minutes and goes fantastic on beef, chicken, pork, fish, and vegetables. You will love the bold flavors from this.
Dijon Cream Sauce
Dijon cream sauce is a simple sauce consisting of reduced heavy cream and mustard. It’s a tasty sauce with chicken, beef, pork, fish, or even alongside or on top of vegetables.
This is a sauce I learned to make decades ago at a restaurant I worked at. A few simple common ingredients and an easy technique will render a great-tasting everyday sauce to serve to friends and family.
Ingredients and Substitutions
- Cream – You will need heavy whipping cream for this recipe.
- Mustard – I use a combination of yellow, Dijon, and whole-grain mustard. However, you can use Dijon mustard.
- Seasoning – Sea salt is all you will need. The mustard will provide plenty of spice to balance out the sauce.
How to Make Dijon Cream Sauce
Add the cream to a medium-size saucepot and cook over medium-low heat while whisking constantly.
It will become very thick. Think alfredo sauce.
Stir in the different mustards and salt and serve.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep cool until ready to use.
How to Store: Cover and keep in the refrigerator for up to 4 days. This does not freeze well.
How to Reheat: Add the desired amount of Dijon sauce to a small-size saucepot and heat over low heat until hot.
Chef Notes + Tips
- If you are looking to use milk instead of cream, you will need to make a bechamel sauce and add in the different mustards once it is finished.
- I prefer to serve this sauce with my grilled spatchcock chicken.
- The combination of mustard makes for a very flavorful, aesthetically pleasing sauce.
More Sauce Recipes
Dijon Cream Sauce Recipe
- 2 cups heavy whipping cream
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons whole-grain mustard
- sea salt to taste
- Add the cream to a medium-sized saucepot and cook over medium-low heat while whisking constantly. Which takes about 8 to 10 minutes. It will become very thick. Think alfredo sauce.
- Whisk in the different mustards and salt and serve.