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    Mustard Sauce Recipe

    Published May 30, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This delicious, easy-to-make Mustard Sauce Recipe combines reduced cream with garlic and yellow mustard, making it the perfect sauce for any dish. If you’re looking for a quick last-second sauce to elevate your main entrée, then this is it.

    Sauces help bring out and complement flavors in other dishes. They’re a great, easy way to elevate a simple recipe. If you love sauce like I do, then you must try my Sausage Gravy or Spaghetti Sauce.

    mustard sauce on a spoon


     

    Mustard Sauce

    Mustard sauce is a flavor-enhancing accompaniment consisting of cooked thickened cream with shallots and garlic and finished with yellow mustard. This sauce is perfect for steak, chicken, fish, pork, or vegetables. There are variations to this as it can have different herbs, wines, or spirits to alter the final flavors. I personally love this sauce and feel it is an excellent quick sauce that goes great with anything.

    Ingredients and Substitutions

    mustard sauce ingredients
    • Cream — This recipe calls for heavy whipping cream. To reduce fat, you can substitute half a recipe for bechamel, which uses milk.
    • Mustard — Plain yellow mustard is all that’s needed. You could use Dijon, spicy, or whole-grain mustard, but simple everyday mustard is best.
    • Fat — You can cook the shallots and garlic in olive or avocado oil. Unsalted butter, ghee, or clarified butter will also work.
    • Herbs — Thinly sliced chives finish the sauce. You could also use finely minced parsley, an optional ingredient that adds a touch of freshness.
    • Wine – Any good dry white wine like chardonnay, Pinot Grigio, or Sauvignon Blanc will work.
    • Onion – I used shallots and whole garlic cloves. You can substitute the shallot for a white, yellow, red, or sweet onion.

    How to Make a Mustard Sauce

    Add the oil to a medium-sized sauté pan over medium heat and heat it for 45 to 60 seconds.

    adding oil to a pan

    Stir in the shallots and garlic and cook for 2 to 3 minutes or until lightly browned.

    cooking shallots and garlic in oil

    Deglaze with the wine and cook until only 1 to 2 tablespoons of the wine remains, about 3 minutes.

    wine with shallots and garlic

    Pour in the cream and cook until it is reduced by 25% and is thick enough to coat the back of a spoon easily.

    creamy sauce on a spoon

    Finish the sauce with salt, pepper, yellow mustard, and optional chives.

    stirring mustard into a pan of cream

    Try serving the sauce with my Grilled Bone-In Pork Chops.

    adding the mustard sauce onto pork chops

    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 mustard sauce to a small saucepot and heat over low heat until hot. 

    Chef Billy Parisi

    Chef Notes + Tips

    • You may need to thin it out with a few tablespoons of water or chicken stock.
    • If you do not drink alcohol, use water, or chicken stock instead.
    • Try substituting the wine with brandy, bourbon, or cognac.

    More Mustard Recipes

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    Let's Cook - Chef Billy Parisi

    Mustard Sauce Recipe

    This easy-to-make Mustard Sauce Recipe combines reduced cream with garlic and yellow mustard, making it the perfect sauce for any dish.
    Servings: 1.5 cups
    Prep Time: 5 minutes
    Cook Time: 10 minutes

    Ingredients 

    • 1 tablespoon olive oil
    • 1 peeled and small-diced shallot
    • 3 finely minced garlic cloves
    • 1/3 cup dry white wine
    • 2 cups heavy whipping cream
    • 3 tablespoons yellow mustard
    • 2 tablespoons sliced fresh chives
    • coarse salt and freshly cracked pepper

    Instructions

    • Add the oil to a medium-sized sauté pan over medium heat and heat it for 45 to 60 seconds.
    • Stir in the shallots and garlic and cook for 2 to 3 minutes or just until lightly browned.
    • Deglaze with the wine and cook until only 1 to 2 tablespoons of the wine remains, which takes about 3 minutes.
    • Pour in the cream and cook until it is reduced by 25% and is thick enough to easily coat the back of a spoon.
    • Finish the sauce with salt, pepper, yellow mustard, and optional chives.

    Notes

    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 mustard sauce to a small saucepot and heat over low heat until hot. 
    You may need to thin it out with a few tablespoons of water or chicken stock.
    If you do not drink alcohol, use water, or chicken stock instead.
    Try substituting the wine with brandy, bourbon, or cognac.

    Nutrition

    Calories: 1246kcalCarbohydrates: 17gProtein: 11gFat: 125gSaturated Fat: 74gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 0.01gCholesterol: 359mgSodium: 422mgPotassium: 476mgFiber: 2gSugar: 12gVitamin A: 4861IUVitamin C: 8mgCalcium: 254mgIron: 1mg
    Course: sauce
    Cuisine: American, French