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Mustard lemon cream sauce in a bowl, garnished with fresh parsley.
Creamy and delicious sauce with mustard and lemon

Creamy Lemon Mustard Sauce

Author: Flavelo
Sauces and Gravies Recipes
The 'little black dress' of cream sauces: elegant, simple, and goes with everything. The acidity of lemon and richness of heavy cream hang in a delicate balance – careless cooking can cause splitting. But follow the temperature rules, and you get a velvety, rich sauce that elevates the simplest chicken breast to a festive meal.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Skillet
  • Whisk
  • Cutting board

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Prep: Finely chop garlic and parsley.

Tip: White pepper is used in light sauces to avoid black specks, and its flavor is slightly more subtle.
2 ✓

Start: Melt butter over medium heat, toss in garlic, and sauté just until fragrant (30 seconds).

Tip: Don't brown the garlic; it will turn bitter and discolor the white sauce.
3 ✓

Thicken: Pour in cream, whisk in mustard. Simmer gently for 5 minutes until it starts to thicken.

Tip: Simmering evaporates water from the cream, thickening it naturally without flour (reduction).
4 ✓

Finish: Remove from heat (IMPORTANT!). Now stir in lemon juice, salt, and pepper.

Tip: Adding acid (lemon) to boiling cream curdles proteins instantly. If it's not boiling, the fat protects the proteins.
5 ✓

Serve: Stir in fresh parsley and serve immediately.

Tip: A skin will form as it cools; this is natural for heavy cream.

Recipe FAQ

The sauce curdled!
The cream was too hot when lemon was added. Remove from heat and try blending it smooth with an immersion blender.
Can I use half-and-half?
Yes, it's more stable, but the flavor won't be as rich as heavy whipping cream (36%).

Ingredients

  • 3/4 cup Heavy Cream (min. 30%)
  • 2 tbsp Dijon Mustard
  • 1 tsp Fresh Lemon Juice
  • 1 1/2 tbsp Butter
  • 1 clove Garlic
  • 1/2 tsp Salt
  • 1/4 tsp Ground White Pepper
  • 1 sprig Fresh Parsley