Image of Dijon Cream Sauce Recipe

Dijon Cream Sauce Recipe

Image of Dijon Cream Sauce Recipe


  • 1/3 cup white wine
  • 1 tbsp shallots, minced
  • 3 cup heavy cream
  • 3 tbsp Emeril’s® Dijon Mustard
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh oregano, chopped
  • 1 tsp fresh thyme, chopped
  • 1/4 tsp salt, to taste
  • 1/8 tsp freshly ground black pepper


  1. In a 4-quart saucepan, combine the white wine and shallots.
  2. Cook until almost all of the wine has evaporated. Add the heavy cream and slowly heat to a gentle simmer. Allow the cream to reduce by half, about 35 to 40 minutes. Watch carefully as the cream will have a tendency to boil over.
  3. Remove the pan from the heat and add the mustard, herbs, salt and pepper.
  4. Serve over chicken, fish or pork.