Stumbling into the rabbit hole of thrift store aisles, I unearthed a dusty gem – an antique vase that had clearly seen more life than my indoor plants. I couldn’t help but notice a parallel with my own adventures in the kitchen, where even familiar ingredients can transform into glorious hidden treasures, like today’s Creamy Dijon Mustard Sauce.
Now, as a New Yorker, I know I don’t have to convince you that the city is a treasure trove for thrift enthusiasts. From Housing Works Thrift Shops to the iconic Beacon’s Closet, we could spend days diving into aisles filled with vintage delights. It’s as if we become time-traveling detectives, piecing together clues about who’s worn or used these relics before us.
It got me thinking, isn’t cooking its own kind of treasure hunt? Sifting through piles of pantry items, whipping them up into that something extra special? Enter stage left: this Creamy Dijon Mustard Sauce. Who knew that some vigorous whisking could breathe new life into everyday ingredients tucked away in your kitchen cabinets?
So, dear reader, let’s ride this wave of inspiration from our thrift store escapades into the realm of saucy goodness. I promise, this recipe will make your taste buds feel like they’ve struck gold in a sea of condiments. Don’t stop reading now, because soon, you’ll be well-equipped to enhance any dish with this tasty sauce, just waiting to transform the ordinary into flavorful bliss. Let the culinary treasure hunting begin!
- Butter, unsalted – Adds a richness to the sauce.
- Chicken stock – The base of the sauce, it gives depth to the flavor.
- Dijon mustard – A classic French mustard that adds a tangy kick to the sauce.
- Heavy cream – A rich and creamy ingredient for the sauce. Light cream or half and half can be used as a substitute.
- Worcestershire sauce – A secret ingredient that adds depth of flavor to the sauce.
- Fresh thyme – A sprinkle for a nice freshness to the sauce. Dried thyme or rosemary can be used as a substitute if needed.
- Grab a skillet and place it on medium heat. If you’re using pan drippings, skip the butter, but if not, throw in 2 tablespoons of unsalted butter and let it melt and foam up.
- Once the butter is melted, grab a whisk and stir in the 1 1/2 cups of chicken stock and 1 cup of heavy cream. Add in the 1 tablespoon of Dijon mustard, (not regular yellow mustard) and the 1/4 teaspoon of Worcestershire sauce. Give everything a good whisk to combine.
- Bring the sauce to a boil, then turn down the heat to medium and let it simmer, uncovered, for 15 minutes or until it’s thickened slightly. If you’re serving it with a main protein like pork chops, you can add them back to the pan to cook in the sauce.
- Garnish with some fresh thyme and serve immediately.
Serving Suggestions for Creamy Dijon Mustard Sauce
This creamy Dijon mustard sauce is a real crowd-pleaser! Here are some suggestions to help you make the most of it:
- Pork Chops: If you’re looking for a quick and easy dinner, try serving this sauce with pan-seared pork chops. Simply remove the chops from the pan, make the sauce, and then add the chops back in to simmer for the final 15 minutes.
- Steamed Vegetables: For a lighter option, serve this sauce over a bed of steamed vegetables, such as carrots, green beans, or broccoli.
- Grilled Chicken: If you’re looking for a more substantial meal, try serving this sauce with grilled chicken. It’s a perfect complement to the juicy and flavorful bird.
- Baked Salmon: For a seafood twist, try serving this sauce over baked salmon. The creamy sauce will balance out the richness of the fish, creating a harmonious flavor pairing.
- Pasta: For a classic comfort food, try tossing this sauce with pasta. It’s sure to be a hit with the whole family!
What’s the difference between Dijon mustard and regular yellow mustard?
Dijon mustard is a type of mustard that originated in Dijon, France, and is typically made with brown or black mustard seeds, white wine, and sometimes other ingredients like herbs and spices. It has a sharp and complex flavor, whereas regular yellow mustard is made with yellow mustard seeds and is generally sweeter and milder. Traditional Dijon mustard works best for this recipe, so avoid using regular yellow mustard.
Can I use pan drippings instead of butter in this recipe?
Absolutely! In fact, using pan drippings will give the sauce an even richer flavor. If you’re using pan drippings, simply sear the meat, remove the meat to rest, then make the rest of the sauce. Add the meat back to the sauce and allow both the meat and the sauce to simmer for the 15-minute cook time. Just remember to omit the butter in the recipe if you’re using pan drippings.
Can I use a different type of meat for this recipe?
Of course! The beauty of this recipe is that it can go with almost any type of protein. Try it with pork chops, chicken breast, beef tenderloin, or even fish. Whatever protein you choose, it’ll be delicious with this creamy Dijon mustard sauce.
Is this sauce only good for meat dishes?
Not at all! This sauce can be used as a dip, a marinade, or as a spread on sandwiches, breads or as a topper on a pizza. You can be creative and come up with something unique and delicious.
Can this sauce be made ahead of time?
Yes, it can. This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to reheat it gently before serving. You could even make double the batch and freeze it for later.
Can this sauce be made with vegan substitutes?
Yes, you can make it with vegan substitute of heavy cream. Just use a plant-based milk cream like coconut cream or cashew cream to make it vegan and you’re good to go!
Creamy Dijon Mustard Sauce
- 1 medium skillet
- 1 Whisk
- 1 large saucepan
- 2 tablespoons unsalted butter
- 1 1/2 cups high-quality chicken stock
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 2 teaspoons cornstarch
- 2 teaspoons water
- Fresh thyme leaves, for garnish
- In a medium-sized skillet, melt 2 tablespoons of butter over medium heat.
- In a separate small bowl, whisk together 2 teaspoons of cornstarch and 2 teaspoons of water. Set aside.
- Once the butter is melted and foaming, add the chicken stock and heavy cream to the skillet. Whisk together until combined.
- Add the Dijon mustard, Worcestershire sauce, black pepper, garlic powder, onion powder, and dried thyme to the skillet. Whisk together to combine.
- Increase the heat to medium-high and bring the sauce to a boil. Once boiling, reduce the heat to medium and allow the sauce to simmer for 5 minutes.
- Slowly pour the cornstarch mixture into the sauce, whisking continuously until the sauce thickens. This should take about 2-3 minutes.
- Once the sauce has thickened, remove from heat and let it cool for a few minutes.
- Serve the sauce over your favorite main dish and garnish with fresh thyme leaves.
If you prefer a smoother sauce, you can blend the sauce in a blender or use an immersion blender to puree it until smooth.
For a more complex flavor, you can add 1/4 teaspoon of dried rosemary and 1/4 teaspoon of dried basil to the sauce.