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!
It's a very versatile sauce that's delicious poured over chicken breasts or thighs, pork chops or fillet, salmon fillets or cod, and steak or slices of roast beef.
Vegetarian options include drizzling it over roast vegetables like cauliflower, asparagus or broccoli, tossing it with gnocchi or pasta, or pouring it over a baked potato.
The list is actually pretty endless!
Tips
- 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.
Frequently Asked Questions
Yes – the sauce can be made, then left to cool and kept in an airtight container in the fridge for up to 2 days. Reheat gently over a low heat, adding a splash of cream or stock, if needed.
It’s not ideal as cream sauces can split upon thawing. It’s best made fresh or kept chilled for short-term use.
Dijon for classic tang, wholegrain for texture, English if you want it hot, and honey mustard for a milder, sweeter sauce.
Swap the double cream for single cream, crème fraiche, or Greek yogurt (stirred off heat to prevent curdling).
Yes - as long as your mustard and stock are gluten-free. Always double-check ingredient labels.
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HOW TO MAKE THIS EASY MUSTARD CREAM SAUCE
Ingredients
- 20g butter
- half a small onion (approx. 35g), very finely chopped
- 220ml chicken stock
- 200ml 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.
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Easy Mustard Cream Sauce
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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