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–+ servings
creamy sauce in a copper pot
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Dijon Mustard Sauce

Dijon Mustard Sauce - a quick and easy creamy sauce using dijon mustard, rosemary, garlic and bacon. Perfect with steak!
Course Sauce/Condiment
Cuisine Modern Australian
Total Time 15 minutes
Servings 4
Calories 316kcal
Author Lee-Ann Grace

Ingredients

  • 2 rashers of bacon finely chopped
  • 1 tablespoon olive oil if needed
  • 1 tablespoon fresh rosemary leaves very finely chopped
  • 1 garlic clove core removed (see my final recipe note) and crushed
  • 1¼ tablespoon 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 tablespoon - 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 316kcal