Fallot Mustard Cream

Name: Fallot Mustard Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (50 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Heavy Cream; about 2 tsp (10 ml) Dijon Mustard; 1 g Gelatin

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

CONDIMENT · LANGOUSTINE TARTARE & CHARCUTERIE

In the published recipe, this is the condiment for langoustine tartare. The same recipe pairs it with Langoustine Tartare Oil-Vinegar Dressing, the dressing.

Pras's Dijon mustard cream for langoustine tartare.

On the jar

MUSTARD CREA

Method: stove
Yield: about ¼ cup
Ingredients: 3

Stove sauce. Cook from the recipe

Ratio

Heavy Cream 50 mlDijon Mustard 10 ml

Ingredients

Heavy Creamabout 3 Tbsp (50 ml)
Dijon Mustardabout 2 tsp (10 ml)
Gelatin1 g

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

Fallot 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:

3 kitchens · 9 stars · 2 national awards

Langoustine Tartare Oil-Vinegar Dressing★★★ KITCHENOn the jar: LANGOUSTINE
Walnut Vinaigrette★★★ KITCHENOn the jar: WALNUT
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Eric Pras works in Contemporary Burgundy French at Maison Lameloise; credentials include Michelin 3* (Maison Lameloise, Chagny).

Adapted from a Eric Pras recipe (Éric Pras / FOUR magazine (Fallot)).

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 Éric Pras / FOUR magazine (Fallot) (published as “Fallot Mustard Cream”). Full citation lives in Provenance.

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