Mustard Cream Sauce Recipe

Drizzle this rich, from-scratch Mustard Cream Sauce on Prime Rib, chicken, and pork! It's ready in minutes and so creamy and decadent, you'll want to lick the plate. 

Prime Rib, Tri Tip, Grilled Pork Chops, or slices of Rotisserie Chicken become even better when topped with this irresistible sauce. Find more fast and fabulous homemade sauces here.

Mustard cream sauce being drizzled onto prime rib slices in a white serving bowl.
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Need an amazing sauce for, well, everything? Stop looking, you’ve found it. Dijon mustard meets up with sour cream to make a rich and silky sauce that comes together in almost no time and reheats like a dream.

Not only is it absolute perfection on roasted meats like Prime Rib, but it works its culinary mojo on chicken, fish, and pork of all kinds—even the holiday ham or roasted asparagus.

And it’s simple to whip up when you need it. All you have to do is throw the ingredients together in a pan and whisk everything over a little heat for a few minutes. No chopping, no straining, nothing crazy. Just pure delight with every creamy, mustard-y bite.

Need a double batch of Mustard Cream Sauce? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Mustard Cream Sauce ingredients:

  • Sour cream.
  • Heavy cream.
  • Egg yolks. (When life hands you egg whites, don’t throw them out, freeze them and make Angel Food Cake or Lemon Meringue Pie when you have enough!)
  • Dijon mustard. The smooth French-style mustard is preferred, but for texture, stir in some whole grain mustard, too, if you like.
  • White vinegar. Or lemon juice for a lemon mustard cream sauce.
  • Sugar. Just a pinch.
  • Chives. Optional, but recommended!

Drizzle this rich, from-scratch Mustard Cream Sauce on Prime Rib, chicken, and pork! It's ready in minutes and so creamy and decadent, you'll want to lick the plate. 

How to make Mustard Cream Sauce:

This easy chicken sauce comes together in minutes. This recipe as written makes about 1 1/2 cups of sauce, so make extra if you think you’ll need it.

  1. First, whisk the sour cream, heavy cream, yolks, dijon mustard, salt, sugar, and vinegar together in a saucepan.
  2. Next, cook the sauce over medium heat, whisking constantly so the eggs don’t “cook” until the sauce gets thick and glossy. This should take 4 to 5 minutes.
    Drizzle this rich, from-scratch Mustard Cream Sauce on Prime Rib, chicken, and pork! It's ready in minutes and so creamy and decadent, you'll want to lick the plate. 
  3. How do you know enough is enough? When the sauce coats the back of a spoon.
  4. That’s it! Serve warm mustard sauce immediately. Pour it over roasted anything, or serve a bowl of it on the side. (But even picky kids seem to love it.)

Serve Mustard Cream Sauce on:

Drizzle this rich, from-scratch Mustard Cream Sauce on Prime Rib, chicken, and pork! It's ready in minutes and so creamy and decadent, you'll want to lick the plate. 

Reheating Mustard Cream Sauce:

Warm the sauce on the stove over low heat, stirring constantly. You should be good to go!

What to do with extra egg whites:

Grandmas all over the globe would panic over wasted egg whites. Make them happy and whip up some Meringue, Lemon Meringue Pie, or an easy Angel Food Cake.

Egg whites freeze beautifully, too. Place them in a small freezer bag and mark how many whites you have in there—You’ll never remember when you need them!

Mustard Cream Sauce Recipe

Drizzle this rich, from-scratch Mustard Cream Sauce on Prime Rib, chicken, and pork! It's ready in minutes and so creamy and decadent, you'll want to lick the plate. 
Course Pantry
Cuisine American
Keyword Mustard, sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings (1/4 cup each)
Calories 96kcal
  • 1 cup sour cream
  • 1 cup heavy cream
  • 4 large egg yolks
  • 3 1/2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon sugar
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh chives minced
  • In a small saucepan over medium heat, whisk together sour cream, heavy cream, yolks, mustard, vinegar, sugar, and 1/2 teaspoon salt. Cook, whisking constantly, until sauce thickens and coats back of spoon, 4 to 5 minutes. 
  • Immediately transfer to serving bowl, stir in chives, and season with salt and pepper to taste. Serve warm or at room temperature. 
    Makes about 3 cups.

Nutrition

Calories: 96kcal

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