Fredericksburg First Friday Food Ministry
I make enemies deliberately. They are the sauce piquante to my dish of life.
--Elsa Maxwell

Creamy Mustard Sauce

I usually stop making sauces that are cheese- or cream-based as soon as the bluebonnets and Indian paintbrush set seed and vanish until the next spring. Faced with the ever-rising temperatures of a Texas summer, I want something lighter: fruit-based glazes, a simple au jus.

The creamy mustard sauce we served with a variety of smoked meats at our February 2010 First Friday lunch is an exception; it's good year round. For example, the sauce is made to finish off anything that comes off a summertime barbeque grill, especially anything that’s stuffed into a casing: brats, wurst, and kielbasa. It’s also pretty wonderful with chicken breasts pan-sautéed (or grilled) and showered with snippets of fresh sage before serving. Or mix in a spoonful of Fischer & Wieser’s Peach-Habanera-Ginger sauce or a wicked good variation to drizzle over slices of pork tenderloin.

Easy, easy, easy to make, this sauce is made without flour, so folks who need to avoid gluten can enjoy it without worry. This is a guaranteed winner, too, if you watch your carbohydrate intake.


1 3/4 cup heavy cream (do NOT use non-fat “cream” for this! Eat real food in moderation.)

1/4 cup Dijon mustard

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground white or black pepper

1 tablespoon Worcestershire (Lea & Perrins brand is gluten-free) or Pickapeppa sauce

1/2 teaspoon brown mustard seeds, coarsely crushed

1/4 cup white wine (a crisp wine without a lot of “oakiness”)

In a heavy saucepan over medium to medium-high heat, reduce the cream to about 1¼ cup. Do not let the cream boil: keep it to a bare simmer. Be patient, since this step takes some time. You don’t need to stand over the pot during the process, just check and give the sauce a quick stir every five minutes or so.

Once the cream has reduced, stir in the remaining ingredients and simmer for 5-10 minutes longer to cook off most of the alcohol and to round out the flavors. Taste for seasoning: the sauce should have a bit of “bite” at the back of the throat with a smooth, velvety finish.

The completed sauce will hold over very low heat 30-40 minutes before serving. Alternately, pour it into a clean container, cool a bit on the counter, then cover tightly and refrigerate for up to a week. Reheat over low heat or in a microwave.

NOTES: Reheats well. Just don't let it boil! Makes about 8 servings.

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