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Mustard sauce served with meat dishes
Creamy and delicious German mustard sauce

German mustard sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
The 'Senfsauce' is a cornerstone of German canteens and grandmothers' kitchens. While the French soften with butter, Germans often start with an onion and white wine pairing, making this sauce more rustic and characterful. The acidity of the mustard cuts through the heaviness of fatty meats (e.g. roast pork) wonderfully, but it's also a classic dish with boiled eggs and potatoes ('Eier in Senfsauce').
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Frying pan or saucepan
  • Chopping board and knife
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Mustard
⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Dice the onion as finely as possible.

Tip: Since we don't blend it at the end, it is important the onion is almost imperceptible in texture.
2 ✓

Melt the butter over medium heat and sweat the onion until completely soft and translucent.

Tip: Do not let it brown! The point of 'sweating' (sauté) is to soften the onion without colouring, keeping the sauce light.
3 ✓

Pour in the white wine and boil on high heat until the liquid almost completely evaporates, leaving only the onion and buttery juices.

Tip: This evaporates the alcohol and raw acids, but the fruity taste of the wine remains in the onion.
4 ✓

Lower the heat. Stir in the mustard, then pour in the cream.

Tip: Reduce temperature before adding cream so it doesn't split (curdle).
5 ✓

Simmer gently, stirring frequently, for 5-8 minutes until the sauce thickens.

Tip: Cream thickens naturally upon boiling due to water evaporation (reduction).
6 ✓

Taste and season with salt and pepper. If too thick, loosen with a little water.

Tip: Mustard is already salty, so season only at the very end!

Recipe FAQ

The sauce is too sour, what should I do?
Both wine and mustard are acidic. A pinch of sugar or a little extra cream can help soften it.
Can I use regular mild mustard?
Dijon is spicier and saltier, mild mustard is sweeter and more vinegary. If using mild mustard, you need less sugar and more pepper.

Ingredients

  • 50 g Dijon mustard (or spicy German mustard)
  • 150 ml Double cream
  • 30 g Butter
  • 50 ml Dry white wine
  • 1 head Onion
  • 1 pinch Salt
  • 1 pinch White pepper