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mustard cream sauce in a mason jar with spoon

Mustard Cream Sauce

Course: Sauce
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 16 tablespoons
Calories: 70kcal
Print Recipe


  • 2 teaspoons good olive oil
  • ¼ cup minced shallots
  • 3 tablespoons brandy or cognac
  • cups heavy cream
  • tablespoons Dijon mustard Maille or Grey Poupon
  • 1 tablespoon Country mustard (whole-grain)
  • Kosher salt
  • Freshly ground black pepper
  • Garnish: chopped fresh parsley optional


  • 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!


Yields: 1 cup sauce


Serving: 1tablespoon | Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 13mg