Creamy Dijon Mustard Sauce
This easy Dijon Mustard Sauce recipe is quick to make and is a great accompaniment to pork, chicken or fish. Try it with some pork tenderloin or pork chops, or even some baked chicken breast.
Simmering to reduce before adding the cream
In these photo’s below I show some lean pork medallions that I served in this sauce. These I cooked in a frying pan for 5 minutes to brown them and then cooked them in the oven at 180C for about 8 minutes to cook them through. In the meantime, I made the sauce. The medallions then spent the last 2 minutes in the pan with the sauce. Easy peasy!
After adding the cream
Dijon Mustard
Dijon mustard is an ingredient that I like to use in much of my cooking. It is so good for adding a bit of ‘oomph’.
I sometimes interchange Dijon with English mustard, depending on my mood. You may think this is sacrilege, but often it just depends on which jar is closest when I open the fridge!
This recipe though is specifically a Dijon mustard recipe. English mustard is quite a bit stronger than Dijon and even though I sometimes use it in my gravy, I would not use English mustard in this recipe as I fear it would make it too strong.
This recipe calls for two types of mustard, wholegrain and Dijon. For both types, I used the Maille brand which is a well known French Mustard brand. It has just the right amount of strength for this recipe, and contributes to make a great French mustard sauce (sauce moutarde).
One of my favourite products with Dijon mustard is Dijonnaise, which is just perfect in a typical French ham (jambon) baguette sandwich. Dijonnaisse is a mixture of Dijon mustard and mayonnaise. Really there is no sandwich better.
What to serve with Dijon Mustard Sauce?
This easy sauce is really delicious and a good accompaniment to many types of meat. You can serve it with pork; chops, medallions, cutlets, tenderloin or even baked ham.
Here I have served up with a pork medallion and a baked potato.
Served up with a baked potato
Try it as an accompaniment to baked or fried chicken breasts or even as an alternative to a pepper sauce with a steak. The real adventurous may even want to try this sauce with some pan-fried white fish, like cod, not forgetting to add a dash of lemon juice.
Dijon Mustard Sauce
Whatever you choose to eat with it, I hope it turns out well and you enjoy this recipe.
If you do try it, please let me know how you get on in the comments section below!
How to make Dijon Mustard Sauce
Dijon Mustard Sauce
This recipe will show you how to make an easy creamy Dijon mustard sauce. A perfect accompaniment to pork, chicken or fish.
Ingredients
- 1 mushroom
- 1 tbsp wholegrain mustard
- 60ml cream
- 1 tbsp Dijon mustard
- Knob of butter
- 1 tsp minced garlic
- 1/4 cup white wine
- 200ml chicken stock
- 1 tsp fresh thyme leaves
Instructions
- Chop the mushroom into small pieces and fry in the butter for 2 minutes. Then add the white wine and chicken stock and bring to a simmer. Simmer for a few minutes.
- Add the mustard, the minced garlic and the thyme leaves and stir well. Finally, add the cream and simmer for about 2 minutes. Serve up hot.
Notes
Serve up with whatever cut of meat or fish you have chosen. For these photos, I chose a lean pork medallion, which I cooked for 5 minutes in the pan to brown it, and 8 minutes in the oven.
I placed the medallions back in the pan for the last few minutes whilst finishing off the sauce.
But obviously other cuts of pork, like a tenderloin will take longer to cook. Fish may take less, depending what it is.
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