This Dijon mustard sauce is so delicious and is made in about 5 minutes!
It's a combination of garlic, wine, stock and cream, all flavoured with wholegrain and Dijon mustard for an amazing tang and texture.
The sauce is a perfect partner for steaks and beef dishes, but it is also great with pork, lamb and chicken too.
Of course, it's also great for dunking chips and dipping your vegetables too.
So quick and easy for hassle free entertaining too.
It's always great when you discover a sauce that goes with almost everything, so you can make it over and over again to enjoy with different dishes.
This easy Dijon mustard sauce is exactly that, because it's so versatile and the mustard flavour is not overpowering.
Although mustard is typically served with steak and beef, it has always gone well with pork and who can resist a honey and mustard glaze or dip on a ham or with sausages?
In the UK a Yorkshire mustard sauce is very similar to this, but it often made without cream and served with lamb, so it really does go with anything.
❤️ Why you will love this dish
- Great for dipping.
- Perfect for entertaining.
- Goes with all poultry, lamb, pork and especially beef.
- Cooks in about 5 minutes.
- Easy to make.
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- Mustard - whole grain mustard for the testure and appearance of the mustard seeds and Dijon mustard for the smooth flavour.
- Stock - chicken or vegetable stock. If you use ready made stock or stock from a cube , you may need to use less salt. If in doubt, season the sauce at the end.
- Salt - cooking or kosher salt.
- Pepper - frehsly ground black pepper.
- Wine - dry white wine, such as pinot grigio or a sauvignon blanc.
- Butter - if you tend to have salted butter to use, check the seasoning at the end.
- Garlic - clove of garlic, rather than powder or granules as they have a totally different taste.
- Cream - double or heavy cream.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- frying pan or skillet
- wooden spoon
- sharp knife or garlic crusher
Peel the garlic and chop finely or crush with a garlic press.
⏲️ Cooking Time
Melt the butter over a medium heat and add the garlic for 1 minute.
💭 Top Tip
- It's best to only let the garlic cook on its own for a minute. This is long enough to release the aroma and flavour but longer than this can cause it to burm and taste bitter very quickly. When it is combined with more liquid the garlic won't be able to burn.
Pour in the wine and simmer for a minute.
Add the stock for a further minute.
Pour in the cream and add the wholgrain and Dijon mustards.
Stir over a medium heat and simmer for 2 minutes until the sauce has thickened and smooth.
Season to taste.
Serve immediately with your favourite meat.
🥗 Side Dishes
Dijon mustard sauce goes particularly well with beef dishes, but it also pairs well with grilled chicken, pork or lamb.
- Bavette Steak
- Côte de Boeuf or Bone in Ribeye Steak
- Roast Rib of Beef
- Picanha Beef
- Jacob's Ladder
- Spider Steak
- Flanken Short Ribs
- Roast Lamb Shanks in Foil
- Slow Cooker Brisket and Gravy
- Tuscan Roast Pork
- Pork Confit
- Pork Rack Roast
- Dijon mustard - use the brown French mustard instead. English mustart has far too strong a flavour for this sauce.
- White wine - if you prefer not to use wine then replace it with the same amount of stock.
- Cream - a good substitute is crème fraiche. When I lived in France cream wasn't easy to obtain so I used crème fraiche for everything.
- Stock - use stock according to the meat you are cooking if you prefer.
- Shallots - before adding the garlic add some finely chopped shallots for extra flavour.
- Mushrooms - fry finely sliced or chopped mushrooms in butter before adding the garlic. Reconstituted dried porcini mushrooms will also add a huge amount of flavour. Chop them and the soaking liquid with the stock for maximum flavour.
- Herby - at the end of cooking add some chopped fresh herbs according to the meat you are serving. For example, tarragon for chicken, thyme for beef, sage for pork and rosemary for lamb.
- Refrigerator - cool, cover and store in the fridge for up to 2 days.
- Freezer - not suitable for freezing as the cream will curdle and separate.
- Reheat - heat gently in a saucepan or shallow frying pan to warm through and serve.
🍱 Prepare in Advance
- Make the sauce then store in the fridge. Heat gently in a saucepan or shallow frying pan to warm through and serve.
Dijon mustard was orginally from the town of Dijon in France.
It has a different taste to yellow mustard as it is made from brown and black bustard seeds combined with an ingredient called verjuice.
Verjuice, or verjus in french, is a highly acidic juicemade by pressing unripe grapes or other sour fruit such as crab apples.
I love to use Dijon mustard sauce on sausages and cold ham, like honey roast gammon, but it is equally good with toad in the hole.
It make a great addition to white sauce used with vegetables, such as broccoli and cauliflower cheese casserole or leeks in white sauce.
While Dijon mustard is makde from back and brown mustard seeds, regular mustard is made from white mustard seeds ground into a flour.
The vibrant yellow colour is from the addition of turmeric.
More French sauces to serve with meat and fish
Dijon Mustard Sauce
- Frying pan or skillet
- wooden spoon
- sharp knife or garlic crusher
- 1 tablespoon Dijon mustard
- 1 tablespoon wholegrain mustard
- 100 ml stock
- ¼ teaspoon salt optional
- ½ teaspoon pepper
- 50 ml white wine
- 1 tablespoon butter
- 1 clove garlic
- 150 ml double cream
- Peel the garlic and chop finely or crush with a garlic press.
- Melt the butter over a medium heat and add the garlic for 1 minute.
- Pour in the wine and simmer for a minute.
- Add the stock for a further minute.
- Pour in the cream and add the wholgrain and Dijon mustards.
- Stir over a medium heat and simmer for 2 minutes until the sauce has thickened and smooth.
- Season to taste.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More sauces to try
🍲 Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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