Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced (substitute with 1 teaspoon onion if needed)
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth (for a non-alcoholic option)
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon fresh thyme or tarragon, chopped (adds a lovely herbal note)
Instructions
- Start by melting the butter in a medium skillet over medium heat. I like to use a non-stick pan because it makes cleanup easier—trust me, with kids, that’s a win.
- Add the minced shallot and sauté for about 2-3 minutes until it’s soft and translucent. If you’re using onion instead, cook a bit longer until it’s fragrant.
- Stir in the minced garlic and cook for another 30 seconds to a minute, just until you can smell that lovely aroma. Be careful not to burn it—garlic turns bitter fast.
- Pour in the white wine or chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Let it simmer for about 3-4 minutes until the liquid reduces by half. This step packs in flavor and brings a nice depth to your sauce.
- Lower the heat to medium-low and slowly stir in the heavy cream. Let the mixture gently bubble for about 5 minutes, stirring occasionally. The sauce will start to thicken—this is where patience pays off.
- Whisk in the Dijon mustard and lemon juice. These two give the sauce its signature tang and brightness. Taste and season with salt and pepper as needed.
- If you’re feeling fancy or just want to add a fresh twist, stir in the chopped thyme or tarragon right before serving. It’s a small touch that makes a big difference.
- Remove from heat and serve immediately, or keep warm on the lowest heat setting while you finish the rest of your meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Dijon Cream Sauce, recipe, cooking, food
