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Mustard Cream Sauce

General

Dijon, cream, vinegar, mild heat — French bistro profile, serve at table

When to apply

serve at the table — too delicate for grilling, serve alongside finished meat

Ingredients & recipe

Dijon Mustard4 tbsp
Heavy Cream120 ml
Apple Cider Vinegar30 ml
Honey1 tbsp
Garlic Powder0.5 tsp
Salt0.25 tsp
Black Pepper0.25 tsp

tbsp = tablespoon / cucchiaio · ml = milliliters / millilitri · tsp = teaspoon / cucchiaino

Preparation

  1. Combine cream and mustard in a small saucepan over low heat.
  2. Add vinegar, honey, garlic, salt and pepper.
  3. Stir gently over low heat until slightly thickened, about 5–8 minutes.
  4. Do not boil — cream can separate at high heat.
  5. Serve warm alongside grilled pork or chicken.

Notes

This is a finishing sauce, not a BBQ glaze. It cannot tolerate direct grill heat. Its richness pairs particularly well with lean cuts (pork tenderloin, chicken breast) that need moisture.

Best for

Pork TenderloinPork LoinChicken BreastTurkey BreastBaby Back Ribs