Dijonnaise is a quick, creamy Dijon mustard sauce thickened with heavy cream and brightened by spring onion, ready in under 5 minutes. It transforms vegetables and meats into restaurant-quality dishes with minimal ingredients.
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Melt butter over medium in saucepan. Saute' spring onion 1-2 minutes over medium. Stirring until soft.
Stir in cream, mustard, broth or wine and cook until slightly thickened ( 1-2 minutes).
This can be poured over meat or veggie of your choice. If desired, sprinkle a favorite herb on top of the sauce.
Store in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat, stirring often and adding a splash of cream or broth if needed to restore consistency.
Yes, prepare it up to 1 day ahead and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring often, until warmed through. Add a splash of cream or broth if it thickens too much.
Chicken broth keeps the sauce savory and mild; dry white wine adds acidity and a subtle wine flavor. Both work equally well—choose based on the protein or vegetables you're serving.
If not thickened after 1-2 minutes, continue cooking over medium heat, stirring constantly. The cream will gradually reduce. Do not boil or it may break.
Yes, double all ingredients and increase the cooking time to 2-3 minutes, watching for the sauce to reach the desired consistency.
Tarragon, chives, parsley, and thyme complement Dijon mustard well. Add just before serving for fresh flavor.
