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Creamy Dijon lemon cream sauce in a small bowl with lemon zest and fresh parsley
Lalybeth

Dijon Lemon Cream Sauce

A silky Dijon lemon cream sauce made with butter, shallots, garlic, Dijon mustard, lemon juice, and heavy cream. Serve it with chicken, fish, pasta, vegetables, rice, or potatoes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Dinner, Sauce
Cuisine: American, French-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons dry white wine
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1/3 cup heavy cream Use full-fat cream, ideally 30% fat or higher, for a smoother sauce.
  • Salt and black pepper To taste; exact quantity not provided in the source analysis.
  • Fresh parsley, chives, or tarragon Optional garnish.

Method
 

  1. Melt the butter in a small saucepan over medium-low heat.
  2. Add the finely chopped shallots and cook gently for 3 to 5 minutes, until translucent but not browned.
  3. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  4. Deglaze with the dry white wine and reduce almost completely.
  5. Stir in the Dijon mustard, Worcestershire sauce, and lemon juice until smooth.
  6. Whisk in the heavy cream.
  7. Let the sauce simmer gently for 2 to 3 minutes, whisking often, until slightly thickened.
  8. Taste and adjust with salt and black pepper. Keep the heat gentle and avoid a hard boil.

Notes

Use full-fat heavy cream or a cream with at least 30% fat for the smoothest result. Keep the heat gentle after adding cream and avoid a hard boil. For a no-wine version, use broth with a small splash of vinegar or lemon juice. Nutrition values should be added only when calculated or provided for this exact recipe.

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