How to: Dijon Mustard Sauce

Written by elizabeth arnold
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How to: Dijon Mustard Sauce
Top a salmon fillet with Dijon mustard sauce for a taste treat. (Eising/Photodisc/Getty Images)

Dijon mustard sauce is a versatile condiment, often spooned over a variety of dishes, from baked chicken breasts, salmon fillets, roast beef, pork chops to lobster. The creamy sauce adds a tangy richness to meat and seafood recipes, instantly elevating them from boring to flavourful. Use the sauce to make an ordinary dish dinner, party-worthy. You can customise the taste of the savoury sauce with the addition of fresh herbs.

Skill level:

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Things you need

  • Saucepan
  • 2 tbsp butter
  • 2 tbsp chopped shallots
  • 1 tbsp flour
  • 1 pint double cream
  • 3 tsp creamy Dijon mustard
  • 2 tsp dry mustard
  • Salt, black pepper and chopped fresh herbs to taste
  • Wire whisk

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  1. 1

    Melt 2 tbsp of butter in a saucepan over low heat. Sautee 2 tbsp of chopped shallots in the butter.

  2. 2

    Add 1 tbsp of flour, stirring constantly, until the butter starts to thicken. Slowly pour in 1 pint of double cream and stir to blend.

  3. 3

    Add 3 tsp of creamy Dijon mustard and 1 tsp of dry mustard. Sprinkle in salt, black pepper and chopped fresh herbs, such as tarragon or dill, to taste.

  4. 4

    Simmer the mustard sauce over low heat for five minutes, or until it is thick. Whisk the sauce to create a smooth consistency.

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