Dijon cream sauce
Dijon cream sauce is a rich, velvety sauce made with Dijon mustard, heavy cream, and often white wine or broth. It has a tangy, slightly sharp flavor balanced by the creaminess. Perfect for chicken, pork, or seafood, it adds depth and elegance to dishes with minimal effort.
Equipment
- A medium-sized saucepan
- Whisk
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil or butter
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard adjust to taste
- 1/2 teaspoon white wine vinegar or lemon juice optional, for added tang
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat the olive oil or butter in a pan over medium heat. Add the finely chopped shallot and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
- Pour in the heavy cream and whisk in the Dijon mustard. Adjust the mustard to your taste, then stir to combine.
- If desired, add white wine vinegar or lemon juice for a tangy kick. Season with salt and freshly ground black pepper to taste.
- Let the sauce simmer for 3-4 minutes until it thickens slightly, stirring occasionally.
- Remove from heat, garnish with chopped fresh parsley, and serve over your favorite dish.