CREAMY DIJON SAUCE

Name: Creamy Dijon Sauce (Homemade)
Prep time: 5 min
Cook time: 7 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 tablespoon(s) salted butter; 3 tablespoon(s) all-purpose flour; 2 tablespoon(s) dijon mustard (grey poupon preferred); 2 tablespoon(s) stone ground mustard; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) salt; 1 cup(s) milk; 1 cup(s) cream

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This is a quick homemade creamy dijon sauce made with butter, cream, and a blend of dijon and stone ground mustards. It pairs effortlessly with meat, fish, and steamed vegetables like asparagus and broccoli.

🌍American 🥗Pescatarian 🏷️Other sauces 🏷️Stove top

Servings

2

Recipe Source

View original recipe

From Justapinch · by Teresa G.

Ingredients

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8 Ingredients

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Instructions

1
In a small saucepan, melt 3 tablespoons butter over medium heat.
2
Remove from heat; add 3 tablespoons all purpose flour, stirring until all lumps are dissolved.
3
Add 2 tablespoons dijon mustard, 2 tablespoons stone ground mustard, 1/2 teaspoon garlic powder and 1/2 teaspoon salt, stirring until lumps are dissolved.
4
Return pan to medium heat; immediately add 1 cup milk; stir to combine, then stir constantly until sauce begins to simmer and thicken.
5
Stir in 1 cup cream; continue stirring until sauce begins to gently bubble. Remove from heat; taste for seasoning; cover and keep warm until served.

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Tips & Notes

Pro tips

Dissolve the flour roux completely off heat before returning to the stove to prevent lumps in the final sauce.
Add milk first and stir constantly until the sauce simmers and thickens before adding cream—this prevents separation.
Use Grey Poupon dijon mustard as the creator recommends for the most authentic flavor profile.
Taste and adjust seasoning at the end; the sauce may need extra salt or a pinch of garlic powder depending on your ingredients.

Substitutions

All-purpose flour → cornstarch (use 2 tablespoons; mix with 1 tablespoon cold milk first to avoid lumps)
Salted butter → unsalted butter (add 1/4 teaspoon extra salt to compensate)
Cream → half-and-half or whole milk (sauce will be thinner and less rich)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally and thinning with milk if the sauce has thickened.

Common Questions

Can I make this sauce ahead of time?

Yes, prepare it up to 2 days ahead and refrigerate. Reheat gently over low heat, stirring occasionally, and thin with a splash of milk if needed.

Why is my sauce lumpy?

Lumps form when flour isn't fully dissolved or heat is too high. Dissolve the flour roux thoroughly off heat first, and stir constantly when adding liquid over medium heat.

Can I use a different type of mustard?

Yes, but the flavor will change. Dijon and stone ground mustard together create the characteristic tangy taste; using only one or substituting whole grain mustard will alter the profile.