PANTRYFLEX

From Clare Smyth's kitchen · Core by Clare Smyth, London

stove · cream sauce

★★★ KITCHEN

English Mustard Cream

From an award-winning kitchen

Ratio

WHITE WINE 60CREAM 120ENGLISH MUSTARD 15

Ingredients

  • SHALLOT30 g
  • WHITE WINE60 ml
  • CREAM120 ml
  • ENGLISH MUSTARD15 ml
  • BUTTER28 g
  • SALT2 g

Method

  1. This one needs stove heat — jar fill-lines aren’t the whole story yet.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

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.

Originally published as English Mustard Cream.

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

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FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.