12 Delicious Mustard Cream Sauce Recipes

Zesty, versatile, and utterly delicious, mustard cream sauce is the secret weapon your home cooking repertoire has been missing. Whether you’re whipping up a quick weeknight dinner, indulging in some comfort food, or looking to impress at your next gathering, these 12 recipes promise to elevate any dish from ordinary to extraordinary. Dive in and discover how a simple sauce can transform your meals into something truly special.

Grilled Chicken with Mustard Cream Sauce

Let’s dive into creating a dish that’s both simple and sophisticated, perfect for a weeknight dinner yet impressive enough for guests. Grilled Chicken with Mustard Cream Sauce combines juicy, charred chicken with a velvety, tangy sauce that’s sure to delight.

Ingredients

• Chicken breasts – 2
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. Brush both sides of the chicken breasts with olive oil and season evenly with salt and black pepper.
3. Place the chicken on the grill. Cook for 6-7 minutes on the first side, then flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.
4. While the chicken cooks, pour the heavy cream into a small saucepan over medium heat. Heat until it begins to simmer, about 3 minutes.
5. Whisk in the Dijon mustard until the sauce is smooth and slightly thickened, about 2 minutes. Remove from heat.
6. Once the chicken is done, let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist chicken.
7. Serve the grilled chicken slices drizzled with the mustard cream sauce.

Succulent and perfectly charred, the chicken pairs beautifully with the creamy, tangy sauce. For an extra touch, serve alongside roasted vegetables or a crisp green salad to round out the meal.

Pork Chops in Mustard Cream Sauce

Begin by selecting the perfect pork chops for this dish, ensuring they’re about 1-inch thick for even cooking. This recipe transforms simple ingredients into a creamy, flavorful sauce that pairs beautifully with the tender pork.

Ingredients

• Pork chops – 4 (1-inch thick)
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Chicken broth – 1 cup
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp

Instructions

1. Season both sides of the pork chops with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet. Cook for 4 minutes on each side, or until golden brown. Remove from skillet and set aside.
4. Reduce heat to medium. Pour chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
5. Stir in heavy cream and Dijon mustard. Bring to a simmer, then reduce heat to low. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Return the pork chops to the skillet, spooning the sauce over them. Cover and cook for 3 minutes, or until the pork chops reach an internal temperature of 145°F.

Enjoy the succulent pork chops smothered in a velvety mustard cream sauce, offering a perfect balance of tanginess and richness. Serve alongside roasted vegetables or over a bed of mashed potatoes for a complete meal.

Salmon with Mustard Cream Sauce

Very few dishes offer the elegant simplicity and rich flavor profile of Salmon with Mustard Cream Sauce. Perfect for a weeknight dinner yet impressive enough for guests, this recipe combines tender salmon with a velvety, tangy sauce that’s surprisingly easy to make.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
2. Season the salmon fillets evenly with salt and black pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the salmon fillets skin-side down in the skillet and sear for 3 minutes to achieve a golden crust.
5. Transfer the skillet to the preheated oven and bake the salmon for 8-10 minutes, or until it flakes easily with a fork.
6. While the salmon bakes, whisk together heavy cream, Dijon mustard, and lemon juice in a small saucepan over medium heat.
7. Bring the sauce to a gentle simmer, stirring constantly, and cook for 2 minutes until slightly thickened.
8. Remove the salmon from the oven and let it rest for 2 minutes before serving.
9. Drizzle the mustard cream sauce over the salmon fillets just before serving.

A perfectly cooked salmon with mustard cream sauce boasts a crispy skin, moist interior, and a sauce that’s both rich and bright. Serve it over a bed of steamed greens or alongside roasted potatoes for a complete meal.

Beef Tenderloin with Mustard Cream Sauce

Let’s dive into creating a dish that’s as elegant as it is delicious, perfect for impressing guests or treating yourself to a gourmet meal at home. This recipe focuses on simplicity and flavor, ensuring even beginners can achieve restaurant-quality results.

Ingredients

• Beef tenderloin – 1.5 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Heavy cream – 1 cup
• Dijon mustard – 2 tbsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting the beef tenderloin.
2. Season the beef tenderloin evenly with salt and black pepper, pressing the seasoning into the meat to adhere.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the beef tenderloin on all sides until a golden-brown crust forms, approximately 3 minutes per side. Tip: Don’t move the meat around too much while searing to get a perfect crust.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare. Tip: Use a meat thermometer for accuracy.
6. Remove the beef from the skillet and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
7. While the beef rests, pour the heavy cream into the same skillet over medium heat, scraping up any browned bits for extra flavor.
8. Whisk in the Dijon mustard and simmer the sauce for 3-5 minutes, until slightly thickened. Tip: Adjust the heat to prevent the cream from boiling over.
9. Slice the beef tenderloin against the grain and serve with the mustard cream sauce drizzled over the top.

The beef tenderloin emerges succulent and richly flavored, with the mustard cream sauce adding a tangy contrast that elevates the dish. For a creative twist, serve it over a bed of roasted vegetables or alongside a crisp green salad to balance the richness.

Mustard Cream Sauce Pasta

Begin by gathering your ingredients for a simple yet flavorful Mustard Cream Sauce Pasta that’s perfect for a quick dinner. This dish combines the tangy kick of mustard with the smooth richness of cream, creating a sauce that’s both bold and comforting.

Ingredients

• Pasta – 8 oz
• Heavy cream – 1 cup
• Dijon mustard – 2 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Whisk in the Dijon mustard until fully combined with the butter, about 1 minute. Tip: Keep the heat medium to avoid burning the mustard.
5. Slowly pour in the heavy cream, whisking constantly to create a smooth sauce.
6. Season the sauce with salt and black pepper, then simmer for 3-5 minutes until slightly thickened. Tip: The sauce should coat the back of a spoon when ready.
7. Drain the pasta, reserving ½ cup of pasta water.
8. Add the drained pasta to the skillet with the mustard cream sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Enjoy the creamy texture and the harmonious blend of tangy and rich flavors in every bite. For an extra touch, garnish with freshly chopped parsley or a sprinkle of Parmesan cheese before serving.

Vegetable Stir Fry with Mustard Cream Sauce

Every home cook needs a reliable stir fry recipe in their arsenal, and this Vegetable Stir Fry with Mustard Cream Sauce is a game-changer. Easy to whip up with minimal ingredients, it’s a perfect weeknight dinner that doesn’t skimp on flavor.

Ingredients

• Vegetable oil – 2 tbsp
• Broccoli florets – 2 cups
• Carrots, sliced – 1 cup
• Red bell pepper, sliced – 1 cup
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add broccoli florets, sliced carrots, and red bell pepper to the skillet. Stir fry for 5 minutes, or until vegetables are crisp-tender.
3. Tip: Keep the vegetables moving in the skillet to ensure even cooking and prevent burning.
4. Reduce heat to medium. Pour heavy cream into the skillet, then whisk in Dijon mustard and salt until well combined.
5. Tip: For a smoother sauce, whisk the mustard into the cream before adding it to the skillet.
6. Simmer the sauce for 2 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon.
7. Tip: If the sauce is too thick, add a tablespoon of water to reach your desired consistency.
8. Remove from heat and serve immediately.

Great for those who love a creamy yet tangy sauce, this stir fry pairs wonderfully with steamed rice or quinoa. The crisp-tender vegetables and rich mustard cream sauce create a delightful contrast in every bite.

Mustard Cream Sauce Drizzled Roasted Potatoes

For a side dish that transforms the humble potato into a creamy, tangy delight, this recipe is your go-to. Follow these steps to create a dish that’s as easy to make as it is delicious to eat.

Ingredients

• Potatoes – 2 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Heavy cream – 1 cup
• Dijon mustard – 2 tbsp

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for roasting.
2. Cut the potatoes into 1-inch cubes for even cooking.
3. Toss the potato cubes with olive oil and salt in a large bowl until evenly coated.
4. Spread the potatoes in a single layer on a baking sheet to allow for crispiness.
5. Roast in the preheated oven for 25 minutes, then flip the potatoes for even browning.
6. Continue roasting for another 20 minutes until the potatoes are golden and crispy.
7. While the potatoes roast, heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
8. Whisk in the Dijon mustard until the sauce is smooth and well combined.
9. Remove the sauce from heat once it thickens slightly, about 3 minutes.
10. Drizzle the mustard cream sauce over the roasted potatoes just before serving.

Here’s how the dish turns out: the potatoes are crispy on the outside and fluffy inside, while the mustard cream sauce adds a velvety texture and a sharp, tangy flavor. Try serving them alongside grilled chicken or fish for a complete meal.

Mustard Cream Sauce Glazed Carrots

Sometimes, the simplest ingredients can transform into something extraordinary with just a few thoughtful additions. Today, we’re turning humble carrots into a side dish that’s both elegant and bursting with flavor, thanks to a luscious mustard cream sauce glaze.

Ingredients

• Carrots – 1 lb
• Butter – 2 tbsp
• Heavy cream – ¼ cup
• Dijon mustard – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Peel the carrots and slice them into even, ½-inch thick rounds for uniform cooking.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
3. Add the carrot slices to the skillet, stirring to coat them evenly with the butter. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. While the carrots cook, whisk together the heavy cream and Dijon mustard in a small bowl until smooth.
5. Pour the mustard cream mixture over the carrots, stirring well to ensure each piece is coated. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and the carrots are tender.
6. Season with salt and black pepper, stirring to combine. Cook for an additional 2 minutes to allow the flavors to meld.
7. Remove from heat and let stand for 2 minutes before serving to allow the sauce to cling to the carrots.

Zesty and creamy, these glazed carrots offer a perfect balance of sweetness and tang. Serve them alongside roasted meats or fold into a grain bowl for a pop of color and flavor that elevates any meal.

Mustard Cream Sauce Smothered Mushrooms

Creating a mustard cream sauce smothered mushrooms dish is simpler than you might think, and it’s a fantastic way to elevate your meal with minimal effort. Follow these steps to achieve a creamy, flavorful side that pairs wonderfully with steak, chicken, or even as a standalone vegetarian option.

Ingredients

• Mushrooms – 1 lb
• Heavy cream – 1 cup
• Dijon mustard – 2 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Clean 1 lb of mushrooms with a damp cloth and slice them evenly for uniform cooking.
2. Melt 2 tbsp of butter in a large skillet over medium heat until it starts to foam slightly.
3. Add the sliced mushrooms to the skillet, spreading them out in a single layer to ensure even browning.
4. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.
5. Reduce the heat to low and stir in 2 tbsp of Dijon mustard, ensuring it’s evenly distributed among the mushrooms.
6. Pour in 1 cup of heavy cream, stirring gently to combine with the mustard and mushrooms.
7. Season with ½ tsp of salt and ¼ tsp of black pepper, adjusting as necessary but remember the mustard adds its own sharpness.
8. Simmer the mixture on low heat for another 5 minutes, allowing the sauce to thicken slightly and coat the mushrooms.
9. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to meld together.

Now, the mustard cream sauce smothered mushrooms are ready to delight your palate. The sauce clings to each mushroom, offering a velvety texture with a punchy mustard kick. Serve them over toasted bread or alongside a crisp green salad for a delightful contrast.

Mustard Cream Sauce Baked Chicken

Sometimes, the simplest ingredients can transform a dish into something extraordinary. This Mustard Cream Sauce Baked Chicken is a testament to that, combining minimal ingredients with maximum flavor for a dish that’s both comforting and elegant.

Ingredients

• Chicken breasts – 4
• Dijon mustard – ¼ cup
• Heavy cream – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken breasts evenly with salt, black pepper, and garlic powder on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the chicken breasts for 3-4 minutes on each side until golden brown, then remove from the skillet. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Reduce the heat to medium and pour the heavy cream into the skillet, whisking to combine with the pan drippings.
6. Add the Dijon mustard to the cream, whisking continuously until the sauce is smooth and slightly thickened, about 2 minutes. Tip: Whisk constantly to prevent the sauce from separating.
7. Return the chicken breasts to the skillet, spooning some of the sauce over them.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check for doneness without cutting into the chicken.

Baked to perfection, the chicken emerges juicy and tender, enveloped in a creamy mustard sauce that’s rich with a slight tang. Serve it over a bed of steamed greens or alongside roasted potatoes for a complete meal that’s sure to impress.

Mustard Cream Sauce Topped Steak

Begin by selecting a high-quality cut of steak, such as ribeye or sirloin, to ensure your dish starts on the right foot. This mustard cream sauce topped steak is a luxurious yet straightforward recipe that combines the richness of cream with the tangy kick of mustard, creating a perfect balance of flavors.

Ingredients

• Steak – 1 (about 1 inch thick)
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Heavy cream – ½ cup
• Dijon mustard – 2 tbsp

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until hot.
2. Rub the steak with olive oil, then season both sides with salt and black pepper.
3. Place the steak in the skillet and cook for 4 minutes on one side without moving it to get a good sear.
4. Flip the steak and cook for another 3 minutes for medium-rare, or adjust time based on your preference.
5. Remove the steak from the skillet and let it rest on a plate for 5 minutes.
6. In the same skillet, lower the heat to medium and add the heavy cream and Dijon mustard.
7. Whisk the mixture continuously for 2 minutes until it thickens slightly.
8. Pour the mustard cream sauce over the rested steak and serve immediately.

Here’s how the steak turns out: the exterior boasts a beautiful crust, while the inside remains juicy and tender. The mustard cream sauce adds a velvety texture and a depth of flavor that elevates the steak to a new level. Consider serving it with roasted vegetables or a simple salad to complement the richness of the dish.

Mustard Cream Sauce Enhanced Deviled Eggs

Here’s how to elevate your deviled eggs with a creamy mustard twist that’s both simple and sophisticated. Perfect for gatherings, this recipe ensures your eggs are the talk of the table.

Ingredients

• Eggs – 6
• Mayonnaise – ¼ cup
• Dijon mustard – 1 tbsp
• White vinegar – 1 tsp
• Paprika – ½ tsp

Instructions

1. Place 6 eggs in a single layer at the bottom of a large pot and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then cover the pot and remove from heat. Let the eggs sit for 12 minutes.
3. While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
4. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool for 5 minutes.
5. Gently crack the eggs all over and peel under cold running water to ensure smooth shells come off easily.
6. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium bowl.
7. Mash the yolks with a fork until they’re fine and crumbly.
8. Add ¼ cup mayonnaise, 1 tbsp Dijon mustard, and 1 tsp white vinegar to the yolks, mixing until smooth and creamy.
9. Spoon or pipe the yolk mixture back into the egg white halves.
10. Sprinkle each egg half with a pinch of paprika for a pop of color and flavor.

The mustard cream sauce adds a tangy depth to the classic deviled egg, creating a velvety texture that contrasts beautifully with the firm whites. Serve these on a platter garnished with fresh dill or chives for an elegant touch.

Conclusion

Savory, versatile, and utterly delicious, these 12 mustard cream sauce recipes are a game-changer for any home cook looking to elevate their meals. Whether you’re dressing up a weeknight dinner or impressing guests, there’s a sauce here for every occasion. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!