I'm known as the sauce queen for a reason. This creamy Dijon mustard sauce is one I make on repeat because of its versatility. It starts with buttery shallots, fresh thyme, and garlic before finishing with Dijon mustard for a velvety sauce that's just as delicious over schnitzel as it is spooned onto roasted asparagus.
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A simple sauce can completely transform dinner, turning plain chicken or vegetables into something that feels restaurant-worthy. But this recipe actually came from reader requests. After I shared the mustard sauce that accompanies my sous vide pork tenderloin, so many people asked for a version they could make without opening a bottle of white wine.
This sauce delivers all that creamy, savory flavor, making it easy enough for a weeknight while still feeling special. Swap out the hollandaise on my white asparagus recipe, serve it over gluten free schnitzel, or use it for dipping roasted baby potatoes.
📖Why My Recipe Works
- Shallots, garlic, and thyme build layers of flavor before the cream is even added, creating a rich sauce without a long ingredient list.
- Chicken stock replaces white wine, making this an easy mustard cream sauce for everyday cooking.
- Grainy Dijon creates a mellow mustard flavor with little bursts of texture, while regular Dijon gives the sauce a bolder finish.
🧾Ingredient Notes
- Grainy Dijon Mustard - My preferred choice because it delivers a gentle mustard flavor with a pleasant texture. If you like a punchier, tangier sauce, use smooth Dijon instead.
- Chicken Stock - Vegetable stock is a perfectly acceptable substitute if you prefer a meat-free option.
- Shallot - Their naturally sweet flavor becomes even richer as they soften, giving the finished sauce more depth than onions. Vidalia onions would be my recommended swap, but add an extra clove of garlic.
- Butter - Skip the olive oil for this recipe. Butter creates a richer base that blends beautifully with the cream while complementing the Dijon instead of competing with it.
- Herbs - Fresh is the only way to go. If you wanted a French variation, swap fresh tarragon for thyme. To be honest, I chose thyme because I grow it in my indoor garden.
- Cayenne Pepper - A small detail but I didn't love plain black pepper during my testing. A pinch of white pepper would be my 2nd choice.
⏲️How to Make Dijon Cream Sauce
- Begin by slowly cooking the shallots in butter over medium heat until they're soft and translucent but not brown. Add the garlic and thyme; thirty seconds is plenty of time for both to become fragrant without the garlic browning.
- Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. Reducing the liquid before adding the cream concentrates all those savory flavors.
- Once the cream is added, keep the sauce at a gentle simmer instead of a rapid boil. As it reduces, it will naturally thicken into a silky consistency that's perfect for spooning.
- Remove from the heat before whisking in the mustard.
👩🏻🍳Jen's Testing Notes
- Simmer gently until the sauce coats the back of a spoon. Avoid boiling vigorously, which can affect the texture.
- For an ultra-smooth finish, blend the sauce with an immersion blender before adding the parsley. If you blend after adding the herbs, the sauce will take on a green tint.
- Taste before serving. Different Dijon mustards vary in intensity, so you may want an extra teaspoon depending on the brand.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Dijon Cream Sauce
Ingredients
- 2 Tablespoons butter
- ⅓ cup shallot minced
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- ½ cup chicken stock
- 1 cup heavy cream
- 2 Tablespoons Dijon mustard grainy mustard preferred
- 1 Tablespoon fresh parsley minced
- ⅛ teaspoon cayenne pepper
- kosher salt and black pepper to taste
Instructions
- Heat the butter in a skillet over medium heat. Add the shallot and cook until softened and translucent, about 2 to 3 minutes. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant. Do not let the garlic brown.2 Tablespoons butter, ⅓ cup shallot, 2 cloves garlic, 2 teaspoons fresh thyme leaves
- Pour in the white wine or chicken stock, scraping up any browned bits from the bottom of the pan. Let the liquid simmer until reduced by about one-third. Stir in the heavy cream and bring the sauce to a gentle simmer.½ cup chicken stock, 1 cup heavy cream
- Let the sauce simmer for 8 to 10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Whisk in the mustard, cayenne, and parsley. Taste and season with salt and pepper, adding more Dijon mustard if desired.2 Tablespoons Dijon mustard, 1 Tablespoon fresh parsley, ⅛ teaspoon cayenne pepper, kosher salt and black pepper
Notes
- Store leftover Dijon cream sauce in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat, stirring frequently. If the sauce thickens too much, whisk in a splash of chicken stock
Equipment
Nutrition
Common Recipe Questions
Absolutely, I prefer chicken stock when serving with meats and vegetable stock for veggies and potatoes.
Grainy Dijon has a milder mustard flavor and adds pleasant texture throughout the sauce. Regular Dijon creates a smoother sauce with a sharper, tangier finish.
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