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Orange mustard sauce served in a boat
Easy-to-make sauce with orange juice and mustard

Orange & mustard sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce is a modern, fruity transcription of the classic French 'beurre blanc' technique. The natural acidity of the orange and sweetness of the honey are the perfect counterpoint to the piquancy of Dijon mustard, resulting in a complex flavour profile that elevates even the driest chicken breast to a festive dish. The secret lies in balance: cream and butter make the citrus base velvety without weighing it down.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan (stainless steel recommended due to acids)
  • Hand whisk
  • Citrus juicer
  • Grater (for zest)

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Thoroughly wash the orange, grate the zest, then squeeze the juice. Prepare the cream and butter.

Tip: Roll the orange on the counter with your palm before cutting, this breaks the fibres and yields more juice.
2 ✓

In a saucepan over medium heat, start heating the orange juice, grated zest and honey. Boil for approx. 3-4 minutes until the juice reduces by half and becomes syrupy.

Tip: By evaporating the water we concentrate the flavours (reduction). If you skip this, the sauce may remain thin and tasteless.
3 ✓

Lower the heat and stir the Dijon mustard into the reduction.

Tip: Mustard has an emulsifying effect, helping the cream and acidic orange juice to come together into a stable sauce.
4 ✓

Pour in the cream in a thin stream whilst continuously whisking. Simmer gently until the sauce coats the back of a spoon.

Tip: Do not boil rapidly, as cream can curdle in an acidic environment. The 'spoon test' indicates the correct thickness.
5 ✓

Remove the pan from the heat. Add the cold butter and mix with quick movements until completely melted.

Tip: Stirring cold butter into hot sauce (mounting) adds extra shine and silkiness to the sauce (emulsion).
6 ✓

Taste and season with salt and white pepper. Serve immediately.

Tip: Always add salt at the end because the salty taste also concentrates during reduction, and it is easy to over-salt the dish.

Recipe FAQ

The sauce curdled, what do I do?
This happens if the orange juice is too hot when you pour in the cream, or due to acidity. Remove from heat and blend with a stick blender, or add a tablespoon of cold water and mix quickly.
Can I use ready-made orange juice?
Although possible, carton juices often taste 'cooked' and too sweet. The essential oils of fresh fruit (especially in the zest) are irreplaceable.
How long does it keep?
3 days in the fridge. When reheating, warm on a very low flame, stirring constantly, otherwise the fat will separate.

Ingredients

  • 100 ml Fresh orange juice (approx. 1-2 oranges)
  • 1 tsp Grated orange zest (unwaxed)
  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
  • 150 ml Double cream (min. 30%)
  • 20 g Cold butter
  • 1 pinch Ground white pepper
  • 1 pinch Salt