Mustard cream sauce

This recipe is based on one from the Cordon Bleu Home Collection Sauces book.  If you use the quantities below, it makes about a cup.  I find that there is always a limiting reagent when I am throwing a sauce together (I very rarely actually plan the sauce, it usually born out of whatever we have in the larder), in this case it was the stock – I didn’t have a full 300 ml in the freezer, so I just had to reduce everything else by a bit.  It is a very flexible recipe though.


  • about 1 tablespoon butter, 1 tablespoon olive oil
  • 1 large French shallot, chopped (or the equivalent amount of onion)
  • 100 ml white wine (I used Riesling, because that is what I had in the fridge)
  • 300 ml brown stock (home-made is of course always the first choice, but I used a 50-50 combination of commercial low-salt chicken broth and beef broth, again because that is what I had.)
  • 50 ml double cream
  • 2 tablespoons strong Dijon mustard
  • 1 tablespoon Beerenberg Farm Hahndorf Hot mustard (if you can’t get this, use a combo of whole seed mustard and hot English, it will be close, but not exactly the same).

Sauté the shallots in the butter and oil over low heat until translucent.  Pour in the wine and mix, scraping the bottom of the pan.  Add the stock, turn up the heat and reduce by about half, stirring occasionally.   Add the cream and simmer for a few more minutes until it coats the back of a wooden spoon.

Strain the sauce into a clean pan and whisk in the mustard- season with salt and pepper if it needs it.  Reheat gently to serve.



~ by Foodie on 26/01/2009.

One Response to “Mustard cream sauce”

  1. […] potatoes from the Adelaide Hills (simply boiled, that’s all they needed) and made up a simple Dijon mustard cream sauce (with Barossa Valley Cheese Company cream, strong French Dijon and a big dollop of Beerenberg Farm […]

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