English Mustard Cream

Name: English Mustard Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: about 1 shallot (30 g) Shallot; 1/4 cup (60 ml) White Wine; 1/2 cup (120 ml) Cream; 1 Tbsp English mustard (15 ml) Dijon Mustard; 2 Tbsp (28 g) Butter; to taste Salt

Independent adaptation of a publicly published Clare Smyth recipe. Not affiliated with, sponsored by, or endorsed by Clare Smyth.

FINISHING SAUCE · BEEF & VEGETABLES

A finishing sauce for beef & vegetables.

Clare Smyth's English mustard cream for beef.

On the jar

ENGLISH MUST

Method: stove
Yield: about ¾ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

White Wine 60 mlCream 120 mlDijon Mustard 15 ml

Ingredients

Shallotabout 1 shallot (30 g)
White Wine1/4 cup (60 ml)
Cream1/2 cup (120 ml)
Dijon Mustard1 Tbsp English mustard (15 ml)
Butter2 Tbsp (28 g)
Saltto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

English Mustard Cream wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

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Provenance

Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.

Adapted from a recipe published by Clare Smyth in Clare Smyth Core mustard sauces.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Clare Smyth Core mustard sauces (published as “English Mustard Cream”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar