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a spoon over a wooden bowl of dijon mustard sauce
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4.58 from 7 votes

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
Total Time5 minutes
Course: Sauce
Keyword: dipping sauce, easy sauce, gluten free, mustard sauce
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $3.00

Equipment

  • Mixing Bowl
  • Whisk

Ingredients

  • 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)

Instructions

  • Combine all ingredients. Whisk until smooth.
  • Store in the refrigerator for up to 7 days.

Notes

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:
  1. 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 
  1. Sear any protein in a skillet over medium heat. Chicken breast or chicken thighs, pork chops, fish, or shrimp all work well. 
  2. Set proteins aside. 
  3. 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.
  4. Move the pan off the heat and whisk in 3 tablespoons cold butter or ¼ cup heavy / whipping cream.
  5. Serve pan sauce over the cooked protein or return the protein to the pan and stir it into sauce.

Nutrition

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