Mustard cream sauce can dress up meats, veggies, or anything that needs the addition of a little creamy zing. It's easy, it's quick, it's delicious. And if you're feeling adventurous, we've added some suggestions below for variations.
Here's the basic mustard cream sauce formula:
1 cup heavy whipping cream
2 Tbsp Lusty Monk Original Sin mustard
Salt to taste
Black pepper (fresh-ground tastes better)
Combine cream and mustard in a saucepan, stirring constantly over low heat until warm. Season to taste with salt and pepper. Serve in a gravy boat or pour directly over whatever you're slathering.
This sauce is elegant, easy to make, and goes with so many things. If you want to change it up a bit, here are some suggestions.
Shallots and white wine: Pour 1/4 cup of your favorite white wine into a medium saucepan (I used Pinot Grigio and it turned out great) and add 2 tablespoons of minced shallots. Cook on medium high heat until it's bubbling nicely, then turn the heat down and stir occasionally until about half the wine has evaporated. Add the basic cream sauce recipe to this mixture and stir until warm. The shallot/wine mixture adds a slight sweetness and depth of flavor to the sauce.
Fresh herbs of your choice: chop up your favorite and throw it in the sauce as it warms up: basil, dill, tarragon, parsley.
Sauteed veggies/aromatics: minced green onions, garlic, mushrooms.
Meat lovers: Add crumbled bacon to the basic sauce.
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