stove · mustard cream
★★★ KITCHENPrep 10 minCook 15 minMistrow Fallot Mustard Cream
Independent adaptation of a publicly published Eric Pras recipe. Not affiliated with, sponsored by, or endorsed by Eric Pras.
A chef-cited mustard cream from the catalog.
Ratio
Ingredients
- Heavy Cream — 0.5 dl whipped cream (50 ml)
- Dijon Mustard — 10 g Fallot mustard
- Gelatin — 1 g gelatine
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.
Companion jar
Mistrow 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Eric Pras works in Contemporary Burgundy French at Maison Lameloise; credentials include Michelin 3* (Maison Lameloise, Chagny).
Originally published as Fallot Mustard Cream.
More from this kitchenFAQ
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 Éric Pras / FOUR magazine (Fallot) (published as “Fallot Mustard Cream”). Full citation lives in Provenance.