This Dijon Mustard Sauce is a quick and easy cream sauce using dijon mustard, rosemary, garlic and bacon. Perfect with steak!
Looking for a quick and easy sauce for your next steak dinner? My creamy Dijon Mustard Sauce is a great go-to for a sauce that’s fast, simple but packed with flavour. Of course there is mustard, but I have also included garlic and rosemary – so good with dijon – plus bacon. Because we all know that bacon makes everything better!
This creamy dijon sauce is no fuss, and I like to use the pan juices from the steak for a free extra flavour boost.
We could get all chef-y with finely diced shallots and simmering white wine etc – but I’m going for something with much more approachable ingredients for the everyday cook. Once we have browned off some bacon we just basically chuck it all in and let it cook – my kind of sauce!
What’s in dijon mustard sauce
- dijon mustard
- cream
- bacon
- rosemary
- garlic
- olive oil
- salt & pepper
*Please see the recipe card below for exact quantities and detailed instructions
How to make this sauce
- Add the chopped bacon to the pan that you have just cooked your meat in, plus a little olive oil if the pan is too dry. Fry bacon until browned.
- Add finely chopped rosemary and crushed garlic to pan, then cook for 30 seconds.
- Add cream and mustard to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan.
- Simmer for 5 -7 minutes or until sauce is thickened to your liking, then add salt and pepper to taste. Done!
My top tips for making this recipe
- The perfect time for making this dijon sauce is while your protein is resting. Once I take my steak out of the pan to rest, that’s when I toss in my chopped bacon and start my sauce. The timing is great, and you use those yummy pan juices to add more flavour to your sauce. I even tip in any resting juices from the meat into the finished sauce too.
- Steak is my automatic go-to partner for this mustard sauce, but it also pairs beautifully with chicken, lamb or pork. The basic elements of dijon, cream, rosemary and garlic all match wonderfully with these proteins.
- If you take the sauce too far and it’s a bit too thick (remember it will thicken as it cools) just gradually add a little milk to get to the consistency you want.
- Because there’s no honey etc like a lot of mustard sauces, this sauce is even keto!
Other recipes you may enjoy
No-Cook Double Mustard Sauce – only 5 ingredients and no cooking required!
Cafe de Paris Butter – another great make ahead, no-cook sauce option. This compound butter is full of garlic and mustard, just add a slice to your hot steak for Cafe de Paris sauce.
Dijon Mustard Sauce
Ingredients
- 2 rashers of bacon finely chopped
- 1 tbsp olive oil if needed
- 1 tbsp fresh rosemary leaves very finely chopped
- 1 garlic clove core removed (see my final recipe note) and crushed
- 1¼ tbsp dijon mustard
- 300 ml pure cream 35% milk fat with no thickeners added
- salt and pepper to taste
Instructions
- Add the bacon (2 rashers - finely chopped) to the pan that you have just cooked your meat in, plus olive oil (up to 1 tbsp) if the pan is too dry. Fry bacon until lightly browned.
- Add fresh rosemary leaves (1 tbsp - very finely chopped) and crushed garlic (1 clove - cored and crushed) to the bacon in the pan, then continue to cook for 30 seconds.
- Add cream (300 ml ) and dijon mustard (1¼ tbsp) to the pan and stir to combine, scraping up any flavour spots from the bottom of the pan. Simmer on low heat for 5 -7 minutes or until sauce is thickened to your liking, remembering the sauce will thicken as it cools.
- Add salt and pepper to taste then serve.
Notes
- The perfect time for making this dijon sauce is while your protein is resting. Once I take my steak out of the pan to rest, that's when I toss in my chopped bacon and start my sauce. The timing is great, and you use those yummy pan juices to add more flavour to your sauce. I even tip in any resting juices from the meat into the finished sauce too.
- Steak is my automatic go-to partner for this mustard sauce, but it also pairs beautifully with chicken, lamb or pork. The basic elements of dijon, cream, rosemary and garlic all match wonderfully with these proteins.
- If you take the sauce too far and it's a bit too thick (remember it will thicken as it cools) just gradually add a little milk to get to the consistency you want.
- Because there's no honey etc like a lot of mustard sauces, this sauce is even keto!
- What do I mean by "core removed"? I remove the centre core of the garlic clove -see this post for info.
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