Use this quick and easy creamy mustard sauce on fish, pork, ham, poultry or vegetables. This sauce turns a basic chicken breast into an elegant entree impressive enough to serve your dinner guests.
Perhaps this was born out of the idea of the classic French sauce Bearnaise--a sauce made from wine, vinegar, shallots, tarragon, egg yolks and butter that is whisked and emulsified to create a velvety pale yellow sauce. Similarly, the combination of heavy cream and Dijon mustard results in a smooth texture and a pale yellow color, but this time with a little bit of tang in the taste. Made simply from two ingredients (with salt and pepper to season), the sharpness of the mustard is counteracted a bit by the mellow flavor of the cream.
You can change the sauce up a bit by adding a little bit of grainy mustard in place of some of the Dijon. It will bring a new depth of flavor as well as an interesting texture.
- 1 cup heavy cream
- 1/2 cup Dijon mustard
- 1 pinch white pepper
- salt to taste
- In a small saucepan, mix cream, mustard, and pepper.
- Simmer until sauce thickens slightly, stirring constantly, about 1 minute. Season to taste with salt.