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Drizzle this rich, from-scratch Mustard Cream Sauce on Prime Rib, chicken, and pork! It’s ready in minutes and so creamy and decadent!
Prime Rib, Tri Tip, Grilled Pork Chops, or slices of Rotisserie Chicken become even better when topped with this irresistible sauce.
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.
Table of Contents
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!
How to make Mustard Cream Sauce:
This easy chicken sauce comes together in minutes. This recipe as written makes about 1 ½ cups of sauce, so make extra if you think you’ll need it.
- First, whisk the sour cream, heavy cream, yolks, dijon mustard, salt, sugar, and vinegar together in a saucepan.
- 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.
- How do you know enough is enough? When the sauce coats the back of a spoon.
- 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:
- Roasted Brussels sprouts.
- Salmon. Poached, grilled, baked, or smoked.
- Pork. Pork chops, pork tenderloin, you name it. Dijon cream sauce is pork’s best friend.
- Ham. Dr. Pepper Ham or Baked Ham with my favorite crumb topping would be perfect.
- Red Meat. Tri Tip (grilled or smoked) or beef tenderloin with mustard sauce—fantastic.
- Asparagus, blanched or roasted. Even grilled.
- Chicken. Chicken breasts or leftover rotisserie chicken shines with this sauce. Chicken cutlets, sliced thin, can be nestled into the warm sauce for creamy mustard chicken.
- Crabcakes. Need a simple crab cake sauce? Right here.
- Corned beef. Why isn’t this a thing on St. Pat’s? It should be.
- Potatoes. Simple roasted potatoes are incredible with dijon cream sauce.
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!
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Mustard Cream Sauce
Ingredients
- 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 granulated sugar
- Salt and freshly ground black pepper
- 2 tablespoons fresh chives minced
Instructions
- In a small saucepan over medium heat, whisk together sour cream, heavy cream, yolks, mustard, vinegar, sugar, and ½ 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
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Delicious and quick! This is a winner.
Thank you so much, Linda! I’m glad you loved it! – Meggan