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.

Course Marinades, Sauces

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings 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 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

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.

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