Dijon Cream Sauce

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This Dijon cream sauce is silky, rich, and comes together in minutes! It's one of my favorite sauces that instantly elevates any dish.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 86kcal

Author: Liz Marek

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

Ingredient notes: A dry white wine works best here, something you'd be happy drinking on its own, an overly sweet wine will throw off the sauce's balance.

Pan options: Use a small saucepan rather than a skillet, its sides make it easier to control the heat and keep the cream from scorching or reducing too fast.

Make-ahead and storage: This sauce keeps well in the fridge for up to 2 days. Reheat gently over low heat, stirring often, to bring it back to a silky consistency. Skip freezing, it doesn't hold up (see FAQs for why).

Substitutions: Swap the shallot for a yellow onion, or the white wine for lemon juice if you'd rather skip the alcohol. Whole grain mustard works instead of Dijon for more texture and bite, though it changes the consistency slightly. Worcestershire can be replaced with soy sauce or balsamic vinegar.

Critical do-nots: Don't let the sauce come to a hard boil once the mustard and cream are in, it can turn grainy and taste bitter instead of tangy. Don't add the cream in all at once over high heat, ease it in gently. Don't use pre-minced jarred garlic if you want the best flavor, though it works in a pinch.

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