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Mustard sauce served with meat dishes
Creamy and delicious German mustard sauce

Classic German Mustard Sauce (Senfsauce)

Author: Flavelo
Sauces and Gravies Recipes Main Courses
The 'Senfsauce' is a staple of German cafeterias and grandmothers' kitchens. While the French soften with butter, Germans often start with an onion and white wine pairing, making this sauce more rustic and characterful. Mustard acidity cuts through rich meats (like roast pork) beautifully, but it's also a classic with boiled eggs and potatoes ('Eier in Senfsauce').
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Skillet or Saucepan
  • Cutting Board and Knife
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Dice the onion as finely as possible.

Tip: Since we don't blend it, the onion must be almost imperceptible in texture.
2 ✓

Melt butter over medium heat and sauté onion until fully soft and translucent.

Tip: Do not brown! 'Sweating' softens the onion without color, keeping the sauce light.
3 ✓

Pour in white wine and boil on high until liquid almost completely evaporates, leaving onion and buttery juices.

Tip: This evaporates alcohol and raw acids, but fruitiness remains in the onion.
4 ✓

Reduce heat. Stir in mustard, then pour in cream.

Tip: Lower temp before adding cream to prevent curdling.
5 ✓

Simmer gently, stirring often, for 5-8 minutes until thickened.

Tip: Cream thickens naturally by reduction.
6 ✓

Taste and season with salt and pepper. Thin with a little water if too thick.

Tip: Mustard is salty, so salt only at the very end!

Recipe FAQ

The sauce is too sour.
Wine and mustard are both acidic. A pinch of sugar or extra cream can soften it.
Can I use regular yellow mustard?
Dijon is sharper and saltier; American yellow is milder and vinegary. If using yellow, you may need less sugar and more pepper.

Ingredients

  • 3 tbsp Dijon Mustard (or spicy German mustard)
  • 2/3 cup Heavy Cream
  • 2 tbsp Butter
  • 1/4 cup Dry White Wine
  • 1 small Onion
  • 1 pinch Salt
  • 1 pinch White Pepper