Dijon Mustard Sauce
Dijon Mustard Sauce is a tangier, creamier version of honey mustard that adds flavor to any of your favorite dishes. Keep a batch in the fridge and use it to serve with chicken, fish, pork, or roasted vegetables. Or use the instructions below to make it into a simple, warm pan sauce. To adjust the servings in this recipe, click on the number next to servings.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Sauce
Keyword: dipping sauce, easy sauce, gluten free, mustard sauce
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $3.00
- 1/2 cup Mayonnaise (see note)
- 3 Tablespoons Dijon Mustard (I like to use half stone-ground and half smooth mustard, but any variety will work)
- 2 teaspoons Honey
- 1 teaspoon Lemon Juice (see note)
- 1 clove Garlic, grated sub 1/4 teaspoon garlic powder
- Black Pepper (optional; add a few cracks of black pepper for flavor)
Mayonnaise - For a lighter, more tangy version of this sauce, substitute yogurt or sour cream for the mayonnaise. The resulting sauce will be slightly less thick and cream, but has delicious flavor.
Lemon Juice - It’s worth the effort to add fresh lemon juice to this sauce because it brightens all of the other flavors, but vinegar works well as a substitute - try red or white wine vinegar or plain white vinegar.
Pan Sauce - Want to make this as a warm pan sauce to serve with your favorite proteins? It’s easily adapted using the directions below:
- Whisk together the following ingredients:
- 1/2 cup chicken stock
- 3 tablespoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lemon juice (see note)
- 1 clove garlic, grated or 1/4 teaspoon garlic powder
- ½ teaspoon Black Pepper
- Sear any protein in a skillet over medium heat. Chicken breast or chicken thighs, pork chops, fish, or shrimp all work well.
- Set proteins aside.
- Leave the skillet over the heat and pour in the creamy Dijon sauce. Bring to a simmer, scraping up any browned bits on the bottom of the pan.
- Move the pan off the heat and whisk in 3 tablespoons cold butter or ¼ cup heavy / whipping cream.
- Serve pan sauce over the cooked protein or return the protein to the pan and stir it into sauce.
Calories: 209kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 29mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg