Mustard-Cream Sauce


This rich and creamy sauce gets its zing from a mixture of creole mustard and spices. 

Mustard-Cream Sauce
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands On Time:
15 mins
Total Time:
15 mins
2 cups


  • 1 shallot, minced (about 3 Tbsp.)

  • 1 tablespoon olive oil

  • 1 garlic clove, minced

  • 1 cup dry white wine

  • 1/4 cup Creole mustard

  • 2 teaspoons sugar

  • 1 (8-oz.) container sour cream

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


  1. Sauté shallot in hot oil in a medium skillet over medium heat 2 minutes or until soft; add garlic, and sauté 1 minute. Stir in wine, mustard, and sugar; bring to a boil. Cook, stirring constantly, 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat, and whisk in sour cream, salt, and pepper. Serve immediately.

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