Mustard Cream Sauce Recipe
This 15-minute mustard cream sauce is made with two types of mustard and a touch of brandy and cream. It's so versatile and gluten-free!Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
- 2 teaspoons extra-virgin olive oil
- ¼ cup minced shallots
- 3 tablespoons Brandy or Cognac
- 1¼ cups heavy cream room temperature
- 1½ tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh parsley or tarragon optional, for garnish
Instructions
- Heat the olive oil in a medium skillet set over medium-low. Add the shallots and sauté for 2-3 minutes, or until softened.2 teaspoons extra-virgin olive oil, ¼ cup minced shallots
- Remove from the heat and add the Brandy and/or Cognac, stir.3 tablespoons Brandy
- Return the pan to the heat and continue stirring to deglaze the pan. Cook an additional 2-3 minutes or until the liquor evaporates.
- Add the cream, reduce heat to low, and simmer for 5-6 minutes, or until the mixture has thickened a bit.1¼ cups heavy cream
- Stir in both mustards and season to taste with kosher salt and freshly ground black pepper.1½ tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, Kosher salt and freshly ground black pepper
- Garnish with chopped parsley or tarragon, if desired.Chopped fresh parsley or tarragon
Notes
Yield: This recipe makes approx. 1 cup of sauce. A serving is 2 tablespoons.
Storage: Store mustard cream sauce in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 2tablespoon | Calories: 156kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 353mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.2mg