Mustard Sauce

By Pierre Franey

Updated August 10, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
10 minutes
Rating
5(101)
Comments
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This creamy mustard sauce, which Pierre Franey developed in 1983, proves that a good recipe is timeless. A little butter, shallot, white wine, good mustard and heavy cream are simmered until the mixture reduces and coats the back of a spoon like a lightweight spring jacket. Serve it over salmon, chicken, steak, pork or vegetables. You get the point: It's hard to go wrong.

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Ingredients

Yield:About ¾ cup

  • 1 tablespoon butter

  • 3 tablespoons finely chopped shallots

  • ¼ cup dry white wine

  • 1 tablespoon imported mustard, preferably Moutarde de Meaux

  • ½ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 110 milligrams cholesterol; 390 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 23 grams saturated fat; 37 grams fat; 1 gram trans fat; 1 gram fiber; 141 milligrams sodium; 3 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter in small saucepan and add shallots, stirring briefly until wilted.

  2. Step 2

    Add wine and cook about 30 seconds, stirring. Add mustard and stir.

  3. Step 3

    Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about ¾ cup.

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Ratings

5 out of 5
101 user ratings
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Comments

Andrea

Fabulous sauce. Everyone loved it. Served over roasted salmon. Made it with creme fraiche as didn't have heavy cream. Either works well.

Alan

Wonderful sauce! Served it over grilled flank steak. Also excellent with the roasted Brussels sprouts on the plate! Similar to Steak Diane, but in that dish the steak and sauce are cooked together.

Laura B

How do you determine a serving size? I have to keep the saturated fat under a certain level.

Kathy

Grainy

Moleka

I used Dijon and grainy mustard and it was such a game changer.

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