Easy Mustard Cream Sauce
This easy mustard cream sauce is rich, tangy, and ready in minutes - the perfect addition to chicken, pork, steak, or roasted vegetables. An elegant sauce that’s deceptively simple to make!
Equipment
Ingredients
- 20 g (0.7 oz) butter
- half a small onion (approx. 35g) very finely chopped
- 220 ml (7.4 floz) chicken stock
- 200 ml (6.8 floz) double cream I use Elmlea to reduce the calories!
- 1.5 tbsp Dijon mustard
- 1.5 tbsp wholegrain mustard
- salt and freshly ground black pepper
Instructions
- Melt the butter in a saucepan over a medium heat. Add the onions and sauté for 3 minutes until soft and translucent.
- Take the pan off the heat and add the stock, cream and both mustards, stir to combine.
- Return the pan to a high heat and bubble the sauce for 1 minute. Season, to taste, with salt and freshly ground black pepper, then transfer the sauce to a jug for serving.
Notes
- Mustards – Dijon mustard gives smooth sharpness, wholegrain mustard gives texture, but if you want extra heat, use English mustard.
- Dairy-free option – use oat cream or soy cream alternatives.
- Stock and wine – you can easily change the stock to vegetable and add a splash of white wine for added depth, if you like.
- Acidity – a touch of lemon juice or white wine vinegar can balance the richness, if needed.
- Optional fresh herbs – try adding some fresh parsley, tarragon or chives.
- This easy mustard cream sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 133kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 277mg | Potassium: 157mg | Fiber: 1g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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