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

Servings

Calories 316kcal

Add the bacon to the pan that you have just cooked your meat in, plus olive oil if the pan is too dry. Fry bacon until lightly browned.
2 rashers of bacon, 1 tablespoon olive oil
Add fresh rosemary leaves and crushed garlic to the bacon in the pan, then continue to cook for 30 seconds.
1 tablespoon fresh rosemary leaves, 1 garlic clove
Add cream and dijon mustard 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.
300 ml pure cream, 1¼ tablespoon dijon mustard
Add salt and pepper to taste then serve.
salt and pepper to taste

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*

Calories: 316kcal