Chef Juliette
Ordinary or White Consommé
Beef shin, lean beef, and fowl begin in cold water and rise slowly toward a tremble. Skim before the boil, and you learn the quiet discipline that gives every clear French broth its backbone.
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Mustard Sauce with Cream
Created by Chef Juliette
Based on No. 299a, Mustard Sauce with Cream, from Le Guide Culinaire (1907) by Auguste Escoffier
Sauce Moutarde à la Crème teaches the cleanest cold emulsion: season Dijon mustard first, then loosen it little by little with fresh cream until it falls from the spoon in a pale, glossy ribbon.
Sauces & Condiments
French
Make Ahead
Weeknight
10 min
Active Time
0 min cook•20 min total
YieldAbout ⅓ cup (80 ml), enough for 4 servings
Sauce Moutarde à la Crème (mustard sauce with cream) teaches a small but essential law of cold sauces: season the concentrated base before you dilute it. Salt, pepper, and lemon disappear into the smooth mustard; once the cream enters, you are controlling body. The finished sauce should be pale ivory with an ochre cast, gently sharp, and loose enough to cloak celery without running away.
The original formula is a service instruction: three spoonfuls of mustard, then the “necessary quantity” of cream, because a garde-manger (cold-table cook) mixed by sight for several plates. It required neither a stockpot kept on the fire nor a salamander, and its only brigade scaffolding was quantity. For one cook, I have divided the mustard by three and given the cream as a narrow range, enough for four generous portions. One cook, one stove, one evening.
Adding the cream little by little is not scaffolding. It is the dish. Start with very fresh cold cream and stop when the sauce falls from the spoon in a broad ribbon; that gradual loosening is the one step that matters.
Sauce Moutarde à la Crème belongs to the French cold table overseen by the garde-manger, rather than to one regional household dish. It brings Dijon mustard, rooted in Burgundy’s condiment tradition, into the cream-softened dressings served with céleri, céleri-rave, and cervelle (brains), where sharpness was wanted without an oil-based sauce. Unlike warm mustard sauces for meat, this formula uses no stock, roux, or pan reduction; its character comes entirely from seasoning the mustard and loosening it cold.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
smooth Dijon mustard
Quantity
1 tablespoon (15 ml / 15 g)
fine sea salt
Quantity
⅛ teaspoon (0.6 ml / 0.75 g)
finely ground white pepper
Quantity
1 small pinch (about 0.15 g)
fresh lemon juice
Quantity
5 drops (about 0.25 ml / 0.25 g)
very fresh heavy cream, at least 35% fat
Quantity
¼ cup plus up to 1 tablespoon (60 to 75 ml / 60 to 75 g)
well chilled
| Ingredient | Quantity |
|---|---|
| smooth Dijon mustard | 1 tablespoon (15 ml / 15 g) |
| fine sea salt | ⅛ teaspoon (0.6 ml / 0.75 g) |
| finely ground white pepper | 1 small pinch (about 0.15 g) |
| fresh lemon juice | 5 drops (about 0.25 ml / 0.25 g) |
| very fresh heavy cream, at least 35% fatwell chilled | ¼ cup plus up to 1 tablespoon (60 to 75 ml / 60 to 75 g) |
Equipment Needed
- •500 ml nonreactive mixing bowl
- •Small balloon whisk or wooden spoon
- •Measuring spoons
- •Flexible spatula
Instructions
- 1
Season the mustard
Put the Dijon mustard in a small nonreactive bowl. Add the salt, white pepper, and lemon juice, then stir until perfectly smooth and slightly loosened. Seasoning the mustard now distributes everything evenly; wait until after the cream and you will chase pockets of salt through a finished sauce.
- 2
Begin the liaison
Add the cream one teaspoon at a time for the first tablespoon, stirring each addition completely into the mustard before adding the next. This first liaison, the joining of the concentrated mustard and cream, establishes a smooth base. Use a small whisk or wooden spoon, but do not beat in air.
- 3
Loosen to a ribbon
Continue adding the cream in a thin thread until ¼ cup has been incorporated. Stop when the sauce coats the spoon, then falls from it in a broad, unbroken ribbon. If it turns grainy or separates, stop stirring. Ça se rattrape: put a teaspoon of fresh cold cream in a clean bowl, stir it smooth, then work the grainy sauce into it one teaspoon at a time. If the cream smells sour or appears curdled before mixing, discard it and begin with fresh cream.
The sauce should cloak a piece of celery without forming a heavy mound. Its exact cream requirement changes slightly with the thickness and strength of the mustard. - 4
Rest and correct
Chill the sauce for 10 minutes, then stir it once and taste. Add some or all of the remaining cream by the teaspoon if the mustard is too forceful or the sauce sits too stiffly. If it has become too loose, mix ½ teaspoon of fresh mustard with a teaspoon of the sauce in a clean bowl, then gradually stir that mixture back into the rest.
- 5
Dress and serve
Spoon the Sauce Moutarde à la Crème over cooled blanched celery, finely cut raw celeriac, or cold poached brains just before serving. Turn the food through the sauce only until lightly cloaked; this is a dressing, not a bath. Serve cold. À table!
Chef Tips
- •Use smooth Dijon mustard, not whole-grain mustard. The source depends on a perfectly even paste that can accept the cream little by little; mustard seeds change both its texture and its character.
- •Heavy cream with at least 35% fat gives the sauce body and stability. Milk makes it watery, while cultured crème fraîche adds acidity and thickness that the source does not call for. Fresh heavy cream is the honest choice.
- •The lemon belongs in drops. It sharpens the mustard but should never announce itself as a separate lemon flavor.
- •For celeriac, cut fine matchsticks and salt them lightly for 10 minutes, then blot them dry before dressing. Excess water thins the sauce and dulls the mustard.
- •This cold sauce also suits cooled asparagus or leeks, though celery, celeriac, and brains are the source’s proper companions.
Advance Preparation
- •Make the sauce up to 24 hours ahead, cover it closely, and refrigerate. Stir gently before serving; if it has tightened, loosen it with a teaspoon of cold cream.
- •Keep refrigerated and use within 48 hours. Do not freeze it, since thawing damages the cream emulsion and leaves the sauce grainy.
Frequently Asked Questions
Nutrition Information
1 serving (about 21g)
Calories
60 calories
Total Fat
6 g
Saturated Fat
4 g
Trans Fat
0 g
Unsaturated Fat
2 g
Cholesterol
20 mg
Sodium
165 mg
Total Carbohydrates
1 g
Dietary Fiber
0 g
Sugars
1 g
Protein
1 g
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