Dijon cream sauce is one of those secret weapons you’ll want to keep on hand for everything. It’s easy, quick, and flavorful with just a few ingredients. Whether you’re dressing up a simple chicken breast or adding the final touch to a holiday dinner, this sauce delivers every time. Once you make it, you’ll start looking for things to pour it on.
This is one of those sauces that instantly makes a meal feel restaurant-worthy. It’s silky, tangy, rich, and full of savory depth thanks to the dijon mustard and shallots. It works with everything from chicken to beef tenderloin to roasted vegetables. If you’ve ever wanted an easy way to elevate a weeknight dinner, this is it. The whole thing comes together in about ten minutes with pantry staples and no fancy techniques.
What's in This Blog Post?
What Makes Dijon Cream Sauce Special
Dijon mustard gives this sauce its signature tang and a little bit of sharpness that cuts through the richness of the cream and butter. Shallots and garlic add savory depth, lemon juice brightens it up, and Worcestershire adds that umami hit. The result is a creamy, flavorful sauce that’s perfect over pan-seared chicken, roasted salmon, pork chops, or even spooned over mashed potatoes. It’s bold but balanced and doesn’t overpower whatever you serve it with.
Ingredients Needed
- Dijon Mustard - We use Dijon mustard for its tang and silky texture. You can add or substitute with whole grain mustard, which has more of a bite, but this will alter the texture of the sauce.
- Shallot - Finely dice your shallots to maintain the creamy texture. You can substitute with a yellow onion if needed.
- Garlic - Freshly minced is preferred, but store-bought jarred garlic works in a pinch!
- Butter - Make sure your butter is softened for easy mixing.
- White Wine - We recommend a dry white wine. If you prefer not to cook with alcohol, you can easily substitute it with lemon juice.
- Lemon Juice -Freshly squeezed gives the best flavor, but you can easily use bottled.
- Heavy Cream - Heavy whipping cream has a high fat content and makes this sauce extra creamy and smooth. You can substitute with half and half if needed.
- Worcestershire - Adds tang and depth to the sauce. Substitute with soy sauce or balsamic vinegar.
Tips and Tricks for Success
- Use a saucepan, not a skillet. A deeper pan makes it easier to control the heat and prevents the cream from scorching.
- Finely mince the shallots and garlic. This keeps the texture smooth and helps everything cook evenly.
- Don’t boil the cream. Keep the heat on medium-low to avoid separating or curdling the sauce.
- Taste before salting. Dijon and Worcestershire both bring salt to the party, so wait until the end to adjust seasoning.
- Make it ahead. This sauce holds up well in the fridge for a day or two. Gently reheat over low heat while stirring.
How to Make Dijon Cream Sauce
- Sauté the shallots: In a small saucepan, melt the butter over medium heat. Add the finely minced shallots and cook for 2 to 3 minutes until soft and translucent.
- Add the garlic: Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
- Add white wine: Add your wine straight into the pan and cook until nearly all liquid has evaporated.
- Add the mustard: Whisk in the dijon mustard until smooth.
- Add lemon juice: Stir in the lemon juice to brighten the flavor.
- Finish with cream and seasonings: Pour in the heavy cream, Worcestershire sauce, and a pinch of salt and pepper. Stir gently and heat until warmed through. Do not let it boil.
- Serve warm: Spoon over your protein or vegetables and serve immediately. We love this sauce on our Smoked Beef Tenderloin, but it also goes well with just about any tenderloin, roasted chicken, or even to dress up some pork chops.
Frequently Asked Questions
Yes. Store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring constantly.
You can, but it will change the flavor. Whole grain mustard gives it texture, and yellow mustard is much sharper and less complex. Stick with Dijon for the best result.
Yes, as long as your Worcestershire sauce is certified gluten-free.
Absolutely. Fresh thyme, parsley, or chives work really well stirred in at the end for extra freshness.
Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons shallots finely minced
- 1 tablespoon garlic finely minced
- 4 teaspoons Dijon mustard
- 1 ½ tablespoons white wine
- ⅓ cup heavy cream
- ½ teaspoon Worcestershire
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- In a small saucepan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons shallots and cook for 3-5 minutes, stirring occasionally, until soft and translucent.
- Stir in 1 tablespoon garlic and cook for another 30 seconds until fragrant, being careful not to brown it.
- Add 1 ½ tablespoons white wine and cook until nearly all liquid has evaporated.
- Add 4 teaspoons Dijon mustard, ½ teaspoon Worcestershire, and 1 teaspoon lemon juice. a pinch of salt and pepper. Stir gently and heat until warmed through.
- Whisk in ⅓ cup heavy cream and simmer until thickened about 2-3 minutes. Add salt and pepper to taste.
Video
Notes
- Use a saucepan, not a skillet. A deeper pan makes it easier to control the heat and prevents the cream from scorching.
- Finely mince the shallots and garlic. This keeps the texture smooth and helps everything cook evenly.
- Don’t boil the cream. Keep the heat on medium-low to avoid separating or curdling the sauce.
- Taste before salting. Dijon and Worcestershire both bring salt to the party, so wait until the end to adjust seasoning.
- Make it ahead. This sauce holds up well in the fridge for a day or two. Gently reheat over low heat while stirring.
