Mustard Cream Sauce

Let me start by saying, I think everything is better with a little sauce. Okay, not “everything”, but anything you can pair up with a tasty one. When I saw this recipe, it was a no-brainer that I had to try it since I love mustard. The reviews on it were incredible, but I don’t always believe the hype. However, they were all true! I can tell you, that I could eat this straight from the spoon (and possibly have… oops). I made this to go with pistachio-crusted chicken, but it would be great with fish, pasta, and even as a sandwich spread. Maybe I’m just biased because of my affection for mustard, but I think this might be one of the best sauces I’ve made.



  • 1/2 cup dry white wine
  • 1/4 cup shallots, chopped
  • 1 cup heavy whipping cream (can use Half & Half, or milk)
  • 2 tbsp. Dijon mustard
  • 1 tbsp. chopped fresh basil (or 1 tsp. dried)
  • 1 tbsp. chopped fresh dill (or 1 tsp. dried)


  1. Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
  2. Reduce heat to medium-high. Add whipping cream and simmer until reduced to about 3/4 cup, about 2 minutes.
  3. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors.
  4. Season sauce to taste with salt and pepper.
Source: Bon Appétit

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