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How to Cook · Sauces

Mustard Sauce

Makes about ¾ cup, serves 2–4Prep 5 minCook 10 minTotal 15 minSauces
A creamy whole-grain mustard sauce

A quick, versatile cream pan sauce that gets its character from Dijon mustard rather than wine or pepper. Built in a few minutes in the pan you cooked chicken or pork in, it's tangy, savory, and rich — the kind of easy sauce that makes a plain seared cutlet feel like a real meal.

Makes about ¾ cup, serves 2–4

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Ingredients

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Concentrating Flavor

Method

Reduce the base

In the pan used to cook your chicken or pork, melt the butter over medium heat, add the shallot, and cook until softened, about 2 minutes. Add the stock, scraping up any browned bits, and simmer until reduced by about half.

Finish with cream and mustard

Stir in the cream and mustard and simmer gently for 2–3 minutes, until slightly thickened — don't let it boil hard, or the mustard can turn bitter. Season with salt and pepper.

Pairs with: Pan-Seared Chicken Breast; Pan-Seared Pork Chop

Part of Sauces in the How to Cook series.