Mustard-Cream Sauce
By America's Test KitchenPublished on September 21, 2011
Time
15 minutes
Yield
Serves 6 to 8 (Makes about 1 cup)
Ingredients
½ cup sour cream ½ cup heavy cream 2 egg yolks 5 teaspoons Dijon mustard 1 tablespoon white wine vinegar ¼ teaspoon table salt ⅛ teaspoon sugar 1 tablespoon minced fresh chives
Instructions
- Whisk sour cream, heavy cream, yolks, mustard, vinegar, 1/4 teaspoon salt, and sugar together in small saucepan. Cook over medium heat, whisking constantly, until sauce thickens and coats back of spoon, 4 to 5 minutes. Immediately transfer to serving bowl, stir in chives, and season with salt and pepper to taste. Serve warm or at room temperature.
Time
15 minutesYield
Serves 6 to 8 (Makes about 1 cup)Ingredients
½ cup sour cream
½ cup heavy cream
2 egg yolks
5 teaspoons Dijon mustard
1 tablespoon white wine vinegar
¼ teaspoon table salt
⅛ teaspoon sugar
1 tablespoon minced fresh chives
Ingredients
½ cup sour cream
½ cup heavy cream
2 egg yolks
5 teaspoons Dijon mustard
1 tablespoon white wine vinegar
¼ teaspoon table salt
⅛ teaspoon sugar
1 tablespoon minced fresh chives
Ingredients
½ cup sour cream
½ cup heavy cream
2 egg yolks
5 teaspoons Dijon mustard
1 tablespoon white wine vinegar
¼ teaspoon table salt
⅛ teaspoon sugar
1 tablespoon minced fresh chives
Why This Recipe Works
A combination of heavy cream and sour cream provided, a rich, flavorful base for our Mustard-Cream sauce. Tasters preferred the bold, nose-tingling heat of Dijon mustard to other varieties.
Instructions
- Whisk sour cream, heavy cream, yolks, mustard, vinegar, 1/4 teaspoon salt, and sugar together in small saucepan. Cook over medium heat, whisking constantly, until sauce thickens and coats back of spoon, 4 to 5 minutes. Immediately transfer to serving bowl, stir in chives, and season with salt and pepper to taste. Serve warm or at room temperature.
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