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Mustard lemon cream sauce in a bowl, garnished with fresh parsley.
Rich cream sauce sharpened with tangy lemon and Dijon mustard

Creamy mustard and lemon sauce

Author: Flavelo
Recipes Sauces and Gravies
The 'little black dress' of cream sauces: elegant, simple and goes with everything. The acidity of lemon and the richness of cream are in a delicate balance – if you're not careful, it can split. But if you follow the temperature rules, you get a velvety, rich sauce that elevates even the simplest chicken breast to a festive dish.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • Whisk
  • Chopping board

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Preparation: Finely chop the garlic and parsley.

Tip: We use white pepper for light sauces so there are no black specks, and the taste is slightly different, less biting.
2 ✓

Start: Melt the butter over medium heat, toss in the garlic, and sauté just until fragrant (half a minute).

Tip: Don't brown the garlic, as it will become bitter and discolour the white sauce.
3 ✓

Thickening: Pour in the cream, stir in the mustard. Simmer gently for 5 minutes until it starts to cream up.

Tip: Boiling evaporates water from the cream, so it thickens without flour (reduction).
4 ✓

Finishing: Remove from heat (IMPORTANT!). Now stir in the lemon juice, salt and pepper.

Tip: If you put acid (lemon) into boiling cream, it curdles the proteins immediately. If it's not boiling, the fat protects the proteins.
5 ✓

Serving: Stir in the fresh parsley and serve immediately.

Tip: It will form a skin as it cools, this is a characteristic of cream.

Recipe FAQ

The sauce split (curdled)!
The cream was too hot when the lemon went in. Remove from heat and try to blend smooth with a stick blender.
Can I use cooking cream?
Yes, it's more stable and harder to split, but the taste is less rich than whipping/double cream.

Ingredients

  • 200 ml Whipping cream (min. 30%)
  • 2 tbsp Dijon mustard
  • 1 tsp Fresh lemon juice
  • 20 g Butter
  • 1 clove Garlic
  • 0.5 tsp Salt
  • 0.25 tsp Ground white pepper
  • 1 sprig Fresh parsley