By Becky Hardin
Published Jul 23, 2019
This 15-minute mustard cream sauce is my favorite way to liven up a weeknight meal or add some decadence to an indulgent weekend feast. Made with two types of mustard and a touch of brandy, it’s perfect to drizzle over chicken, beef, pork, and salmon. Plus, I love that this versatile sauce is vegetarian, low-carb, and gluten-free, so everyone can enjoy!
A good sauce is an important component in any cook’s arsenal. With little effort, it can take a dish from ‘nice’ to ‘that’s amazing’! My quick and easy Dijon cream sauce works with so many main dishes. The mustards add the perfect tangy flavor, while the shallots and brandy bring a wonderful sweetness. I drizzled in a bit of heavy cream to create a rich and decadent sauce you’ll want to spoon on everything!
What’s in This Mustard Cream Sauce Recipe?
- Oil : I recommend using a good-quality extra-virgin olive oil for this recipe, as it will contribute significantly to the final flavor.
- Shallots: Finely minced fresh shallots add sweetness and a mild onion flavor to the sauce.
- Brandy: Adds a rich and aromatic flavor to the sauce. While not strictly necessary, I highly recommend adding it to enhance the sweetness of the shallots and balance the overall flavor of the sauce. Cognac also works well here.
- Heavy Cream: Makes the sauce rich and creamy. I do not recommend substituting with milk or half-and-half, as these will both make the sauce runny.
- Mustard: I used a combination of Dijon and whole-grain mustards. I highly recommend brands like Maille or Grey Poupon for high-quality mustards with a lot of flavor. Plain yellow mustard just won’t do the trick!
Tips for Success
- Use good quality ingredients for the best-tasting sauce. Now is the time to go all out!
- When adding the brandy/cognac to the skillet, do so carefully and fully off the heat (especially if using a gas flame). It can catch fire!
- Don’t make the sauce on too high a heat and do keep an eye on it! It can over-thicken or curdle easily.
- If you’re a spice lover like, add 1 tablespoon of horseradish with the mustards.
How to Store and Reheat
Store leftover mustard cream sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan set over low, stirring frequently, until warmed through. I do not recommend freezing this sauce.
Serving Suggestions
This Dijon mustard cream sauce is so versatile. I have found that it tastes wonderful with chicken, beef, pork, and salmon. I especially love it with my whole roast chicken , beef tenderloin , air fryer pork chops , and pan seared salmon .
5-Star Review
“This is one of those things I never knew I was missing in my life until I tried it. Now I wonder how I ever lived without it, holy smokes it’s SO GOOD.” -April
Ingredients1x2x3x
- ▢ 2 teaspoons extra-virgin olive oil
- ▢ ¼ cup minced shallots
- ▢ 3 tablespoons Brandy or Cognac
- ▢ 1¼ cups heavy cream room temperature
- ▢ 1½ tablespoons Dijon mustard
- ▢ 1 tablespoon whole-grain mustard
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ Chopped fresh parsley or tarragon optional, for garnish
Instructions
- Heat the olive oil in a medium skillet set over medium-low. Add the shallots and sauté for 2-3 minutes, or until softened. 2 teaspoons extra-virgin olive oil, ¼ cup minced shallots
- Remove from the heat and add the Brandy and/or Cognac, stir. 3 tablespoons Brandy
- Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.
- Add the cream, reduce heat to low, and simmer for 5-6 minutes, or until the mixture has thickened a bit. 1¼ cups heavy cream
- Stir in both mustards and season to taste with kosher salt and freshly ground black pepper. 1½ tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, Kosher salt and freshly ground black pepper
- Garnish with chopped parsley or tarragon, if desired. Chopped fresh parsley or tarragon
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sauce Recipes to Try!
Homemade Chimichurri Sauce
Homemade Buffalo Sauce (How to Make Buffalo Sauce)
BBQ Brisket Sauce
Peruvian Green Sauce Recipe (Aji Verde Sauce)
Mustard Cream Sauce Recipe
Ingredients
- 2 teaspoons extra-virgin olive oil
- ¼ cup minced shallots
- 3 tablespoons Brandy or Cognac
- 1¼ cups heavy cream room temperature
- 1½ tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh parsley or tarragon optional, for garnish
Instructions
- Heat the olive oil in a medium skillet set over medium-low. Add the shallots and sauté for 2-3 minutes, or until softened. 2 teaspoons extra-virgin olive oil, ¼ cup minced shallots
- Remove from the heat and add the Brandy and/or Cognac, stir. 3 tablespoons Brandy
- Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.
- Add the cream, reduce heat to low, and simmer for 5-6 minutes, or until the mixture has thickened a bit. 1¼ cups heavy cream
- Stir in both mustards and season to taste with kosher salt and freshly ground black pepper. 1½ tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, Kosher salt and freshly ground black pepper
- Garnish with chopped parsley or tarragon, if desired. Chopped fresh parsley or tarragon
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
