Dijon Cream Sauce

The perfect topping to your meats.

  • Servings: 6
  • Cook Time: 45 Min
  • Main Ingredient: Cream


  • 1/3 cup white wine
  • 1 Tbsp. shallots (minced)
  • 3 cups 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 white pepper


In a 4 quart saucepan, combine the white wine and shallots. 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. Remove the pan from the heat and add the mustard, herbs, salt and pepper. Serve over chicken, fish, or pork Makes 1 1/2 cups, about 6 servings

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