Mustard Sauce

By Pierre Franey

Updated Aug. 11, 2025

Mustard Sauce
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
5(93)
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.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:About ¾ cup
  • 1tablespoon butter
  • 3tablespoons finely chopped shallots
  • ¼cup dry white wine
  • 1tablespoon imported mustard, preferably Moutarde de Meaux
  • ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

390 calories; 37 grams fat; 23 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 141 milligrams sodium

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
93 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.

Kathy

Grainy

Moleka

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

TimT

Our go to as a sauce for roasted pork tenderloin. Truly excellent

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