Stone Ground Mustard Sauce

This stone ground mustard sauce is bold, flavorful, and comes together in under 10 minutes. It’s rich and creamy enough to use as a topping, yet versatile enough to work as a marinade or salad dressing — a truly easy way to add depth and umami to any dish.

Craving more bold sauces? Try my Chicago Sauce or Teriyaki Marinade.

Introduction

I’ve always loved a good creamy mustard sauce — especially one I used to get at a high-end steakhouse in my area. It had this mouthwatering tang that took a perfectly cooked steak to the next level.

I set out to create a version of my own that captured that same bold, flavorful punch. This stone ground mustard sauce does just that. While it was inspired by steak, it’s just as delicious on poultry, pork, or fish — a truly versatile sauce worth keeping in your rotation.

And if you love mustard as much as I do, you may want to give my tangy mustard salad dressing recipe a try too.

Why This Recipe Works

  • Pairs beautifully with proteins like chicken, pork, or beef — and even works well with vegetables or potatoes.
  • Doubles as a multi-use sauce for dipping, spreading on sandwiches, or adding to stir-fries.
  • Delivers bold, tangy flavor with depth from wine, cream, shallots, and garlic.
  • Naturally wholesome, with no added sugar and a clean, full-bodied flavor that complements a wide range of dishes.

Ingredients For Stone Ground Mustard Sauce

Most of the ingredients for this sauce are pantry staples, but a few may require a quick grocery run. Either way, it’s worth making.

  • Stone ground mustard: The heart of the recipe — choose a high-quality variety for the fullest flavor.
  • Heavy cream: Adds richness and body that elevate the sauce to something truly special.
  • Shallots: Gently aromatic and slightly sweet, they melt into the sauce and bring a refined depth that onions can’t match.

See recipe card below for full information on ingredients and quantities.

Variations or Substitutions

  • Make it dairy-free: Replace the heavy cream with full-fat coconut cream or an unsweetened oat-based alternative.
  • Add heat: Stir in a pinch of cayenne, red pepper flakes, or a splash of hot sauce. A small amount of buffalo sauce also works beautifully to bring a spicy kick.
  • Enhance umami: Add a splash of Worcestershire sauce or coconut aminos to deepen the savory notes.
  • Balance the acidity: If the vinegar flavor is too sharp, mellow it out with a small amount of maple syrup or honey.

How To Make Stone Ground Mustard Sauce

Gather the ingredients for this recipe.

Step 1: Roughly chop the shallot and gather all remaining ingredients.

Step 2: Add the chopped shallot and all liquids to a mason jar. Blend with an immersion blender until smooth.

Step 3: Stir in the remaining ingredients until fully incorporated.

Step 4: Let the sauce sit for 5–10 minutes before serving to allow the flavors to meld.

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Recipe FAQs

Can I use this as a dipping sauce?

Yes! It works beautifully as a dip for meats, veggies, and even deep-fried appetizers.

What kind of mustard is best?

Stone ground mustard is ideal, but you can experiment with Dijon for a smoother texture and sharper flavor.

Can I make it ahead of time?

Yes. The sauce stores well and can be made 1–2 days ahead to allow flavors to meld.

Can I freeze stone ground mustard sauce?

Freezing is not recommended due to the dairy content — it may separate when thawed.

Serve

This sauce is amazing spooned over grilled or roasted chicken, turkey, pork, or beef. I often serve it on the side to let everyone control how much they use. It’s equally delicious on vegetables or potatoes — try it with garlic asiago potato wedges or drizzled over roasted carrots.

It makes a flavorful sandwich spread or wrap ingredient. And if you mix it with equal parts soy sauce, it doubles as a quick and tangy stir-fry sauce.

close up of stone ground mustard sauce in a glass jar on a table.

Expert Tips

  • Use room temperature ingredients: This helps the emulsion form more easily when blending, resulting in a smoother, more cohesive sauce.
  • Finely mince shallots before blending: Even with an immersion blender, starting with smaller pieces ensures a more even texture and better flavor distribution.
  • Choose high-quality mustard: Stone ground mustard can vary widely — look for one with visible seeds and minimal added sugar for the best flavor.
  • Let it rest before serving: Allowing the sauce to sit for 15–30 minutes helps the flavors meld and intensify without additional cooking.
  • Store in glass: Acidic ingredients like wine and mustard can react with metal or plastic. Use a glass jar or bowl for storage to preserve the sauce’s clean flavor.

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overview of a jar of stone ground mustard sauce.

Stone Ground Mustard Sauce

This creamy stone ground mustard sauce adds rich, tangy flavor to poultry, beef, pork, and vegetables. It's quick to make and perfect for elevating any meal. Whether you're looking for a sauce to drizzle over roasted veggies or to accompany a perfectly cooked steak, this versatile sauce has you covered.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 49kcal
Author: Diane Gail

Ingredients

  • 1/2 cup stone ground mustard
  • 1/2 cup heavy cream
  • 1/4 cup shallots chopped
  • 1/4 cup white wine
  • 2 garlic cloves pressed
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  • Prep ingredients: Roughly chop the shallot and gather all remaining ingredients.
  • Blend base: Add the chopped shallot and all liquids to a mason jar. Blend with an immersion blender until smooth and emulsified.
  • Mix in remaining ingredients: Stir in the remaining ingredients until fully incorporated.
  • Rest to develop flavor: Let the sauce sit for 5–10 minutes before serving to allow the flavors to meld.
  • Serve and enjoy: Use as a sauce for poultry, beef, pork, vegetables — or serve it as a dip, spread, or marinade.

Video

Notes

  • Use room temperature ingredients: This helps the emulsion form more easily when blending, resulting in a smoother, more cohesive sauce.
  • Finely mince shallots before blending: Even with an immersion blender, starting with smaller pieces ensures a more even texture and better flavor distribution.
  • Choose high-quality mustard: Stone ground mustard can vary widely — look for one with visible seeds and minimal added sugar for the best flavor.
  • Let it rest before serving: Allowing the sauce to sit for 15–30 minutes helps the flavors meld and intensify without additional cooking.
  • Store in glass: Acidic ingredients like wine and mustard can react with metal or plastic. Use a glass jar or bowl for storage to preserve the sauce’s clean flavor.
  •  

Nutrition

Serving: 2oz | Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 215mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg
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5 from 1 vote

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Recipe Rating




9 Comments

  1. I absolutely love stone ground mustard! This sauce sounds delicious. I’m going to try it this weekend on pork chops!

    1. DianeGail says:

      Glad you’re going to give it a try. I hope you love it 😉

  2. This sounds delicious! Definitely need to put it on my try list!

    1. DianeGail says:

      Thanks Tiffany! Hope you love it as much as I do 😉

  3. I love stone ground mustard… this sauce looks so delicious. You’re just drawing me into making my own sauces which isn’t typical of me! I love it!

    1. DianeGail says:

      I hope I do entice you into making your own sauces. They’re so much better. And it literally takes minutes to do. Just minutes 😉

  4. Brad MacAonghais says:

    In this economy, chicken is a staple in our house so glad to have a new way to spice it up. Thanks for the idea

    1. DianeGail says:

      Quite welcome! Enjoy!

  5. Diane Gail says:

    5 stars
    This stone ground mustard sauce is rich, flavorful, and the perfect balance of tangy and savory. It’s a versatile sauce that pairs beautifully with meats, sandwiches, and roasted vegetables. If you give this recipe a try, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!