Mustard Cream Sauce

Do you need a fast sauce that transforms normal meat into a meal worthy of a restaurant? Our mustard cream sauce Transform those golden pieces tasty into the pure gold pan.

This is not just another pan in the pan: it is the recipe that we turn several times a month in our kitchen to take the dinners of the more week. We have perfected this mixture of mustard and cream that makes the most of those precious golden pieces left by pork or chicken. The spoon on everything, from the week chicken legs fantasy Roast dinnerAnd never fails to impress. Ready in a few minutes, this versatile sauce shows that some simple ingredients can create something extraordinary.

Pork fillet in a pan with mustard cream sauce and herbs.

What is Cremosa Dighion mustard sauce?

This mustard cream sauce is a turning point for any dish that needs a creamy and spicy thrust. The secret for its rich and deeply salty flavor lies in the use of affectionate–The caramelized pieces left in the pan after burning meat. Aka, taste. This affection is deglasso from wine, which helps to integrate those flavors rich directly into the sauce, providing an unparalleled depth that prefabricated sauces cannot replicate.

This creamy sauce is perfect for seasoning steam vegetables, grilled meats or even simple pasta dishes. It is an easy way to instill daily meals with a gourmet touch, which is often a makeup that we share when people ask us how to prepare meals at home.

Basic ingredients for the Senpe Sacue cream. — These are only basic ingredients: use garlic, shallots and fresh herbs from what your main dish for jazz.

Ingredients for mustard cream sauce

Garlic, chopped: Adds a thin kick and depth.
White Wine: Helps the pan to deglassi and forms the base of the sauce. Use a dry white wine, nothing excessively sweet.
Chicken broth: Adds humidity and a rich background flavor.
Digione Senpe: Provides a spicy sharpness that is the primary flavor of the sauce.
Lemon juice: Illuminates the sauce with a touch of acidity.
Heavy cream: Gives the sauce its creamy consistency.
Butter: Enriches the sauce and adds the silk.
Fresh chives: For a slight bite of onion and freshness.
Kosher and black pepper salt salt: For the seasoning.

Replacements and variations

Mustard: You can use the full mustard for a rustic consistency and a milder mustard flavor.
Herbs: Replace the chives with parsley, dragoncello or dill to adapt to the aromatic profile of your dish.
Shallot: Exchange the garlic for chopped shallot.
Exchange the wine: For a single turning point, exchange wine with Brandy or Bourbon. This is particularly good if this sauce mate with a rich dish like ribs.

How to prepare mustard cream sauce

Preheat your saucepan over medium heat and Go up the garlic for 30 seconds.
Deglaze the pan with wine, scraping affection, then Add the chicken broth And put on low heat.
Mix the mustard and lemon juiceboiling 3-5 minutes before Lower the heat to add the creamallowing you to thicken without boiling.
From the heatBang in the butter until it melts, then Mix the chives And season with salt and pepper to taste.

A wooden spatula rests on a pan containing a creamy mustard sauce with spices and visible herbs.

Suggestions for recipes

Using affectionate: I love, those caramelized drips left by the burning meats are full of flavor. The desglass of the pan with the wine allows these tasty pieces to be incorporated into the sauce, enriching its flavor and adding complexity.
Low heat: To prevent the potto cream, keep the heat low when adding it to the pan. This delicate heat allows the sauce to thicken without boiling, keeping a smooth consistency.

Sausage with roasted cabbage and squash butternut puree on GirlCarnivore

How to serve mustard cream sauce

Ideal for raining on a barbecue chicken or fish, as a burned salmon or pig Fillet or burned in a pan Canciole, this Creamy Digione SaUCE can also raise roasted vegetables, such as asparagus, potatoes or our personal favorite, Smoked cabbageOr act like a rich dip for crunchy bread.

How to keep mustard cream sauce

Keep the remaining sauce in a sealed hermetic container in the refrigerator for a maximum of three days. Be on low heat, stirring occasionally and add a little cream if the sauce is too thick.

To heat: Heat the sauce slowly in a pan over low heat, stirring frequently. If necessary, thin with a little broth or water to obtain the perfect consistency to rain or immerse yourself.

A plate of sliced wild boar ribs and green salad with mustard cream sauce on a rustic wooden table, next to a small bowl with more sauce and a spoon.

Other recipes of sauce that change game

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Transform those golden pieces tasty into the liquid gold pan with our quick creamy mustard sauce. This versatile pan sauce transforms the pork ribs of the week and the chicken breast into something special, using the affections (those caramelized pieces attached to the pan) as the foundation of the flavor. Ready in a few minutes, this rich and spicy sauce will become your secret weapon to raise simple meals.

Cooking methodsPrevent the screen from going to sleep

Preheat the pan over medium heat.
Add the garlic and brown for 30 seconds.
Add the wine and, with a wooden spoon, scrape any brown pieces attached to the bottom of the pan.
Slowly mix the mustard and bring to a boil.
Reduce the heat over low heat.
Beat the mustard and lemon juice and let it cook on low heat for 3-5 minutes.
Reduce the low heat and add the cream, allowing the sauce to thicken and cook over low heat, but do not boil, for 3-5 minutes.
Remove from the heat and mix the butter until he melted.
Add the chives and the season with salt and freshly ground black pepper.

This recipe is better made in a dish that has fond (the golden pieces attached to the bottom of the pan) left by pork or chicken.
Also chopped parsley, fresh thyme or rosemary are excellent additions to this sauce.

Course: condiment

Kitchen: French