Creamy mustard sauce

This easy creamy mustard sauce is rich, tangy and full of flavour. Made with Dijon mustard, garlic and cream, it’s perfect for chicken, steak or pork.

Shane told me, “You should never EVER forget how to make that sauce.” 😂

And look, when your husband makes a statement like that about something you’ve cooked, you know it’s worth writing down.

So here we are. Making sure I never forget how to make this creamy mustard sauce. And sharing it with you, because it’s too good to keep to myself.

This sauce is creamy, a little tangy, beautifully mustardy (without being overpowering) and honestly SO good.

We had it poured over chicken for dinner, but I reckon you could put it on almost anything and it would be delicious. Steak, pork, mashed potatoes, vegetables. You name it.

The best part? It’s really easy to make, using just a handful of ingredients, and you can have it ready in around 15 minutes.

Why you’ll love this creamy mustard sauce

There are a few reasons this recipe is going straight into our regular dinner rotation.

• It’s quick and easy. You only need around 15 minutes and one saucepan.
• It’s full of flavour. The shallots, garlic, Dijon mustard and cream make such a delicious combination.
• It’s not too mustardy. You get that lovely mustard flavour without it being too strong.
• It goes with almost everything. Chicken, steak, pork, vegetables and even a big pile of mashed potatoes.
• It feels a little fancy. But it’s actually incredibly simple to make.

Creamy Mustard Sauce Recipe

Prep time: 5 minutes
Cook time: 10–15 minutes
Total time: 15–20 minutes
Servings: Approximately 4
Course: Sauce
Cuisine: French-inspired

Ingredients

• 2 shallots, finely diced
• 2 garlic cloves, minced
• 1 tbsp butter
• ½ cup chicken stock
• 3 tbsp Dijon mustard
• ½–¾ cup thickened cream
• Salt and pepper, to taste

Instructions

1. Melt the butter in a small saucepan over medium heat. Add the finely diced shallots and cook for around 5 minutes, stirring occasionally, until softened and translucent.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Pour in the chicken stock and allow it to simmer until reduced by about half. This helps concentrate all those lovely flavours.
4. Stir through the Dijon mustard and thickened cream until everything is well combined.
5. Season with salt and pepper, then reduce the heat to medium-low and allow the sauce to simmer gently until it thickens to your liking.
6. Taste and adjust the seasoning if needed, then pour generously over whatever you’re serving it with.

What to serve with creamy mustard sauce

We originally made this creamy mustard sauce to go with chicken, and it was a winner. But there are so many other ways to use it.

Chicken: Pour it over pan-fried chicken breasts or thighs. Add some mashed potatoes and greens and you’ve got a pretty delicious dinner.

Steak: This would be beautiful with a juicy steak and a side of chips.

Pork: Mustard and pork are such a good combination. Try it with pork chops or pork tenderloin.

Mashed potatoes: I would happily eat a bowl of creamy mashed potatoes with this sauce poured all over them. No meat required.

Vegetables: Try it over steamed broccoli, green beans or roasted vegetables for a little something extra.

Creamy mustard sauce

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• Author: Chantelle Ellem

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Ingredients

Units USM Scale 1x2x3x

• 2 shallots, finely diced
• 2 garlic cloves, minced
• 1 tbsp butter
• 1/2 cup chicken stock
• 3 tbsp Dijon mustard
• 1/2–3/4 cup thickened cream
• Salt and pepper, to taste

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Instructions

1. Melt the butter in a small saucepan over medium heat. Add the finely diced shallots and cook for around 5 minutes, stirring occasionally, until softened and translucent.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Pour in the chicken stock and allow it to simmer until reduced by about half. This helps concentrate all those lovely flavours.
4. Stir through the Dijon mustard and thickened cream until everything is well combined.
5. Season with salt and pepper, then reduce the heat to medium-low and allow the sauce to simmer gently until it thickens to your liking.
6. Taste and adjust the seasoning if needed, then pour generously over whatever you’re serving it with.

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Notes

Cream: Start with ½ cup of thickened cream and add a little more if you’d prefer a milder mustard flavour or a slightly thinner sauce.

Mustard: Dijon mustard gives this sauce its lovely tangy flavour without being too sharp. You can start with a little less mustard if you prefer a milder sauce.

Consistency: If your sauce becomes too thick, stir through a splash of chicken stock or cream to loosen it.

Salt: Taste before adding too much salt, as the chicken stock and mustard already contain some.

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