PANTRYFLEX

stove · cream sauce

★★★ KITCHENPrep 10 minCook 15 min

English Mustard Cream

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

Clare Smyth's English Mustard Cream, from the published recipe.

Ratio

Ratio by volume: White Wine 60 ml, Cream 120 ml, Dijon Mustard 15 ml
White Wine 60 mlCream 120 mlDijon Mustard 15 ml

Ingredients

  • Shallot — 1 minced (30 g)
  • White Wine — 1/4 cup (60 ml)
  • Cream — 1/2 cup (120 ml)
  • Dijon Mustard — 1 Tbsp English mustard (15 ml)
  • Butter — 2 Tbsp (28 g)
  • Salt — to taste

Method

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

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

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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.

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

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

Companion jar