Mustard cream sauce combines the tang of Dijon with the smoothness of cream and the earthiness of thyme. It’s perfection when smeared on chicken, salmon, veggies, sandwiches, or anything else that could use a little extra love.
Created by LC recipe tester Craig Relyea | 2021
I’ve paired this mustard cream sauce with everything bagel chicken cutlets, as well as on a slow-roasted salmon, on top of steamed asparagus, or as a steak sauce. Sometimes I change it up and use a whole-grain Dijon mustard for some added texture, and even change out the thyme for another herb such as tarragon. A bit of horseradish works well for a steak sauce. It’s such a versatile base for a sauce, so feel free to change it up and have some fun.–Craig Relyea
Mustard Cream Sauce
- 1/4 cup sour cream preferably full-fat
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard or whole grain mustard
- 1 tablespoon fresh thyme
- Salt and freshly ground black pepper
- Reduce heat to medium-low, stir in mustard and thyme and simmer, whisking constantly, for 2 minutes more.
- Season to taste with salt and pepper and serve warm.
Spicy Mustard Cream Sauce VariationIf you prefer your sauce on the spicy side, or are planning on serving it with beef, consider stirring 1 tablespoon horseradish into the sauce for an added kick.
Recipe Testers’ Reviews
Hot or cold this is a versatile mustard cream sauce that came together within 15 minutes. I used Dijon and thyme which is quite mild but I’m looking forward to trying variations with more bite.
- Day 1: I served it with chicken schnitzel made with panko and bacon braised red potatoes.
- Day 2: I took it out of the fridge and slathered it on grilled peameal bacon sandwiches like a mayo. It was a bonus as the cream has a much lower calorie count compared to mayonnaise made with oil.
- Day 3: Added a touch more Dijon and served it with pan-seared salmon, green beans, and a salad.
NEVER tell anyone how easy this mustard cream sauce is! This will have you looking like a saucier in 10 min flat. No reducing herbs and vinegar and carefully whisking in butter; this is a luxurious sauce to have in your arsenal to take a simple grilled or fried protein or vegetable and make it very special.
I made this a couple of hours before dinner and it held wonderfully covered, then I reheated it for 15 sec in the microwave. There was no separation or extra thickening that I could tell. We enjoyed it over sesame chicken, roasted asparagus, and salad. The sauce was great on the asparagus too.
I used stone-ground Dijon, and that coupled with the happy green thyme, made a very pretty sauce. I refrigerated what was left to use on a chicken sandwich the next day for lunch.
Note: this sets up almost Boursin-like, or like a compound butter, and the mustard/herb flavors really intensify. I can see making this ahead to chill and use as a cracker spread on a charcuterie board, would be so good with any cold meat. Would be equally good room temp as a veggie dip. I look forward to using horseradish in it with beef and many other ways in the future!
This mustard cream sauce turned out to be a pleasant surprise. I normally don’t like mustard, but this recipe gave me a greater appreciation for its flavors. The recipe is simple, but a little tip is to continue whisking the cream mixture to prevent clumping on the sides of the saucepan and to help determine if you need to adjust the heat.
There are many possibilities with a sauce like this so this recipe definitely deserves a try. I paired it with a smoked shrimp with grilled asparagus and a beet mashed potato dish.
Need a sauce last minute? This mustard cream sauce is for you! I simmered the cream and sour cream together and I needed to turn the heat to my lowest simmer so as to not burn it.
It was a lovely mustardy sauce but since we were having steaks cooked on the grill, I added 1 tablespoon of prepared horseradish. It was DELICIOUS with the grilled steak and little Yukon gold potatoes. This one is a keeper.
This recipe for mustard cream sauce is so easy and delicious! I had all the ingredients in my pantry and refrigerator which made it fast to make. It took me just 15 minutes and done, very creamy and the touch of Dijon mustard is perfect.
Sometimes I have made a similar sauce to this, where I boiled up some double cream until it thickened and then added chopped dill to it and napped it over cooked fish. This was a more sophisticated version, where the sour cream adds a little sourness to the otherwise blandish double cream. I often have jars of opened mustard that I wonder what to do with and this is now a recipe that is very versatile that will use some of it up.
The sauce is also very quick to make and can be made last minute when everything else is ready. I used smooth Dijon mustard, but would like to try whole grain mustard. I used quite a wide-bottomed pan which gave a large surface area for cooking the sauce. This meant that it thickened quickly and I had to stir it a little to make sure that it didn’t burn. I didn’t turn the heat down during the cooking. Towards the end of cooking the cream mixture turns a darker colour, with the mustard and the evaporation of water, and bubbles gently. I poured the sauce over pork cutlet chops and roasted potatoes.
Mustard! It’s always wonderful to have another place for mustard in the recipe repertoire! Here is a user-friendly, easy, and versatile mustard cream sauce good on so many things. A few of the vegetarian options include steamed or roasted or grilled or sauteed veggies (cabbage, greens of all sorts, roasted cauliflower or broccoli or broccoli rabe, roasted tomatoes, zucchini, summer squash, leeks, spaghetti squash, green or yellow wax beans, all come top of mind), vegetarian meatballs or sausages, over rice, with noodles, as a pasta sauce, on a baked potato, atop an omelet, or atop crepes. For this test, it was poured over beautiful mushrooms from the farmer’s market and then over a bunch of steamed mustard greens, just because I had to see how the two would interact (and they did so very well!)
The thyme was very gentle as a flavoring, and in the same gentle modality, dill as a change-out comes to mind. I salted quite lightly and peppered a bit more heavily, to give a little kick to the gentleness. On a subsequent batch, I would definitely also try whole grain Dijon for added oomph. Note that I had to turn the heat way down for the initial simmering or I would have had a burnt sauce from the get-go, and I kept it low for the second simmering as well.
Originally published September 9, 2021