This five minute mustard cream sauce is the perfect way to liven up a weeknight meal or add some decadence to an indulgent weekend feast. Perfect to drizzle over chicken, beef, salmon and vegetables. This versatile sauce is vegetarian, low carb and gluten-free.
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’! This creamy sauce works with so many main dishes, you’ll be spooning it over everything!
How to make Mustard Cream Sauce – step by step
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Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened.
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Remove from the heat and add the Brandy and/or Cognac, stir.
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Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.
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Add the cream, reduce heat to low, and simmer 5-6 minutes or until the mixture has thickened a bit.
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Stir in both mustards and season to taste with kosher salt and freshly ground black pepper.
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Garnish with chopped parsley, if desired.
How to use Mustard Cream Sauce
There is no lack of ideas when it comes to how to use this savory sauce. It is flavorsome enough to pair with cuts of beef like tenderloin, fillet mignon and rib eye and a creamy mustard is always the perfect bedfellow for chicken. It’s perfect with salmon and pork or simply just drizzle over your veggies.
Mustard and Brandy Cream Sauce
The addition of brandy in this cream sauce adds a wonderful depth of flavor, you only need a little, but it elevates the sauce so much! If you don’t have brandy, cognac is a good substitute. I love how a sauce like this can so effortlessly elevate a home cooked meal to a restaurant quality feast!
A gluten-free sauce
This is a mustard cream sauce is a great recipe to have to have in your repertoire as it is gluten-free. A lot of sauces are made with flour and need to be avoided if you or your guests have sensitivities. Do check the ingredients on your mustard, the majority are gluten-free but a few do contain wheat flour or malt vinegar.
Top tips for making Mustard Cream Sauce
- Use good quality ingredients for the best tasting sauce.
- The sauce will keep in the fridge for a couple of days. Let the sauce cool and put into an air tight jar. Heat gently before serving.
- Don’t make the sauce on too high a heat and do keep an eye on it!
- Try serving it with Easy Roasted Vegetables, Spinach Stuffed Chicken Breast, Beef Tenderloin, Filet Mignon, or Crispy Breaded Pork Chops Recipe
Be sure to try out these other easy and delicious sauce recipes!
- Blender Hollandaise Sauce Recipe (Easy Hollandaise Sauce)
- Homemade Chimichurri Sauce Recipe
- Homemade Honey Mustard Dipping Sauce or Dressing
- How to Make Buffalo Sauce (Homemade Buffalo Sauce)
Mustard Cream Sauce
Ingredients
- 2 teaspoons good olive oil
- ¼ cup minced shallots
- 3 tablespoons brandy or cognac
- 1¼ cups heavy cream
- 1½ tablespoons Dijon mustard Maille or Grey Poupon
- 1 tablespoon Country mustard (whole-grain)
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped fresh parsley optional
Instructions
- Add olive oil to a medium skillet set over medium-low heat and cook 2-3 minutes or until shallots have softened.
- Remove from the heat and add the Brandy and/or Cognac, stir.
- 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 5-6 minutes or until the mixture has thickened a bit.
- Stir in both mustards and season to taste with kosher salt and freshly ground black pepper.
- Garnish with chopped parsley, if desired.
- This sauce is fabulous with Prime Rib, Beef Tenderloin, Filet Mignon, Roast chicken and salmon (just to name a few).
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Can I serve this cold with scotch eggs
I don’t see why not!
Used the proportions as a guide and of course forgot about the brandy and used a crisp chardonnay instead which seemed to work out well. I used white pepper so as not to mar the color of the whole grain mustard. When I try it again, I’ll use the MCB I have and see if it’s very different from the excellent sauce that accompanied the turkey tenderloin tips I marinated in mustard, shallots and grape seed oil that I seared on a flat top. So easy to make and it gives us a new way to get turkey meat into our diets. Brava!
This is similar to the Dijon cognac cream I use with tenderloins. The main difference is that I use twice the brandy/cognac and half the mustard. Keep in mind, you don’t want to overpower tenderloin and the sauce is served warm. I could see the additional mustard working well with chicken. Since mustard and horseradish are in the same family, I think I may use your recipe and give it a little kick with a tsp of horseradish. I’ll let you know :)
Let us know how it goes, Chris!
I was a tad disappointed. It was not as flavorful as I anticipated. I think next time I’ll add more mustard and a little less cream
Definitely modify to your tasting!
Yum. That was lovely. Wanted to make a peppercorn sauce but didn’t have the ones l wanted so made this instead. Ended up being a bit of a saga as the gas bottle ran out but had the camping stove handy and cooked the vegetables in the microwave. Vegetables not as “pretty” as they might have been but, steak and sauce was lovely. Definitely make again. Thanks.
Thanks for sharing, Niki! Better luck next time :)
This looks so delicious I can’t wait to try it.
Hope you love it!
Love em how can I get to them n make it wen need too I love trying new things
Thanks, Latatasha!
Looks so creamy and smooth, I have to try this!
You’re going to loooove it!
What a great recipe! So easy and flavorful too! Love that I can make this from home versus using a store bought version!
Thanks, Sara!
I am excited to try this!! I bet it adds so much flavor. Love mustard, so I know this has to be delicious!
Thanks, Kristyn!