This simple-to-prepare Dijon cream sauce recipe comes together in minutes and goes fantastic on beef, chicken, pork, fish, and vegetables.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Ingredients
2cupsheavy whipping cream
1 1/2tablespoonsDijon mustard
1 1/2tablespoonsyellow mustard
1 1/2tablespoonswhole-grain mustard
sea salt to taste
Instructions
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.
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 Dijon sauce to a small-size saucepot and heat over low heat until hot. 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.