Classic and Versatile Mustard Sauce

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Servings

Yield

1 cup

Calories

Approximately 250 calories

This Classic and Versatile Mustard Sauce is a culinary chameleon, capable of transforming any dish with its bold flavors and creamy texture. Rooted in the traditions of European cuisine, this sauce combines the tangy kick of mustard with the richness of cream, balanced by a touch of acidity and sweetness. Whether drizzled over roasted meats, used as a dressing for salads, or spread on sandwiches, this mustard sauce adds depth and excitement to your meals. Its simplicity in preparation belies the complexity of flavors it brings to the table, making it a must-have recipe in your culinary repertoire.

Ingredients

1/4 cup Dijon mustard
1 cup heavy cream
2 tablespoons white wine vinegar
1 tablespoon honey (adjust to taste)
Salt and freshly ground black pepper, to taste
Optional: 1 teaspoon finely chopped fresh herbs (such as dill, tarragon, or parsley)
Note: For a lighter version, half-and-half can be substituted for the heavy cream.

Instructions

In a small saucepan, combine the Dijon mustard, heavy cream, white wine vinegar, and honey.
Whisk together over medium heat.
Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer for 5-10 minutes, or until the sauce thickens slightly.
Season with salt and freshly ground black pepper to taste.
Remove from heat and stir in the optional chopped fresh herbs if using.
Serve the sauce warm, or allow it to cool and thicken further, adjusting the seasoning if necessary.

Tips & Tricks

For a tangier sauce, adjust the amount of white wine vinegar to suit your taste.
This mustard sauce can be made in advance and stored in the refrigerator for up to one week; gently reheat before serving.
Experiment with different types of mustard to find your preferred flavor profile.

Mise en Place

Ingredients

Utensils

Dijon mustard
Heavy cream
White wine vinegar
Honey
Salt and freshly ground black pepper
Optional: fresh herbs (dill, tarragon, parsley)

Small saucepan
Whisk
Measuring cups and spoons

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