Mustard Sauce

Name: Mustard Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: about 1½ shallots (60 g) Shallot; 10 tsp sherry vinegar (50 ml) Sherry Vinegar; 1 cup + 2/3 cup heavy cream (400 ml) Heavy Cream; about 2 tsp (10 ml) Dijon Mustard; 1 Tbsp wholegrain mustard (15 ml) Grain Mustard; about ½ tsp (1 g) Espelette

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

FINISHING SAUCE · PAN-SEARED MEATS

In the published recipe, this is the finishing sauce for re-eligible under §1 v2 2026-07-18.

Etchebest's creamy mustard sauce for pan-seared meat.

On the jar

MUSTARD

Method: stove
Yield: about 2 cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Sherry Vinegar 50 mlHeavy Cream 400 mlDijon Mustard 10 mlGrain Mustard 15 ml

Ingredients

Shallotabout 1½ shallots (60 g)
Sherry Vinegar10 tsp sherry vinegar (50 ml)
Heavy Cream1 cup + 2/3 cup heavy cream (400 ml)
Dijon Mustardabout 2 tsp (10 ml)
Grain Mustard1 Tbsp wholegrain mustard (15 ml)
Espeletteabout ½ tsp (1 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

Mustard Sauce 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:

2 kitchens · 5 stars · 1 national award

Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Citrus Vinaigrette★ STARRED KITCHENOn the jar: CITRUS
Olive Vinaigrette★ STARRED KITCHENOn the jar: OLIVE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Sauce Moutarde.

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18)).

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 Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18) (published as “Sauce Moutarde”). 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