Dijon Cream Sauce
This creamy Dijon sauce combines butter, shallots, garlic, thyme, and Dijon mustard into a rich, velvety pan sauce that's ready in 25 minutes. Made without wine, it's the perfect finishing sauce for pork, chicken, asparagus, potatoes, and more.
Servings: 4
Calories: 286kcal
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.
- 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.
- 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.
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
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