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

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 86kcal

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.

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.