MY FAVORITE DIJON CREAM SAUCE
This is an excellent sauce to serve over beef tenderloin or any steak of your choice.
Provided by Daily Inspiration S
Categories Gravies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat the back of a spoon.
- 2. Remove from heat and stir in butter a little at a time until all the butter is melted. Stir in mustard and vinegar - adjusting amounts to suit your taste. Sprinkle with peppercorns and mustard seeds before serving.
- 3. **You may substitute red wine vinegar plus 1 teaspoon sugar for the balsamic vinegar.
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Kwanele Sibandze
[email protected]This sauce is way too bland. It needs more seasoning.
Esther Rai
[email protected]I followed the recipe exactly and the sauce turned out lumpy. I'm not sure what I did wrong.
nicer mobil
[email protected]This sauce was a bit too thick for my taste. I would recommend adding a little more milk or cream.
RODRO Kgab
[email protected]I'm not a huge fan of Dijon mustard, but I really liked this sauce. It was very flavorful and not too overpowering.
Ewan Ladd
[email protected]I added a bit of white wine to the sauce and it really took it to the next level.
Caramie Freeman
[email protected]I made this sauce exactly as the recipe says and it turned out great. I served it over pasta and it was delicious.
Shaquana Henry
[email protected]I love that this sauce is made with simple, everyday ingredients. It's so easy to throw together on a busy weeknight.
Vital Hatungimana
[email protected]This sauce is amazing! I made it for a dinner party and everyone raved about it.
yahya alfadeel
[email protected]I've tried many Dijon cream sauce recipes, but this one is by far the best. It's so easy to make and always turns out perfectly.
Alifh Haseen
[email protected]This Dijon cream sauce was an absolute hit with my family! It was so creamy and flavorful, and it paired perfectly with the chicken and asparagus. I will definitely be making this again.