Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp (14 g) unsalted butter
- 2 garlic cloves, minced (about 2 tsp)
- 2 tbsp (30 g) stone-ground Creole mustard
- 1/4 cup (60 ml) chicken stock (or shrimp stock)
- 3/4 cup (180 ml) heavy cream
- 1–2 tsp (5–10 ml) Louisiana-style hot sauce
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 tsp (5 ml) lemon juice (optional, for extra tang)
Do This
- 1) Melt butter in a small saucepan over medium-low heat (keep the sauce under 200°F / 93°C).
- 2) Add garlic and cook 30 seconds, just until fragrant (don’t brown).
- 3) Whisk in mustard, celery salt, paprika, salt, and pepper for 30 seconds.
- 4) Whisk in stock; simmer 1 minute to smooth out the base.
- 5) Whisk in cream; bring to a gentle simmer (185–195°F / 85–90°C).
- 6) Simmer 5–7 minutes, whisking often, until slightly thickened and spoon-coating.
- 7) Turn off heat; stir in hot sauce (and lemon juice). Taste, adjust seasoning, and serve.
Why You’ll Love This Recipe
- Punchy and tangy: Stone-ground Creole mustard and hot sauce cut through rich cream beautifully.
- Fast Southern-style finish: A 15-minute sauce that makes chicken or shrimp taste restaurant-level.
- Big flavor, simple ingredients: No complicated steps—just whisk, simmer, and spoon over.
- Easy to customize: Make it hotter, brighter, smokier, or thinner for drizzling.
Grocery List
- Produce: garlic, lemon (optional), parsley (optional)
- Dairy: unsalted butter, heavy cream
- Pantry: stone-ground Creole mustard, Louisiana-style hot sauce, celery salt, smoked paprika, Worcestershire sauce (optional), chicken stock (or shrimp stock), kosher salt, black pepper
Full Ingredients
Creole Mustard Cream Sauce
- 1 tbsp (14 g) unsalted butter
- 2 garlic cloves, minced (about 2 tsp)
- 2 tbsp (30 g) stone-ground Creole mustard (or stone-ground Dijon-style mustard)
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp (5 ml) Worcestershire sauce (optional, but adds savory depth)
- 1/4 cup (60 ml) chicken stock or shrimp stock
- 3/4 cup (180 ml) heavy cream
- 1–2 tsp (5–10 ml) Louisiana-style hot sauce (add more to taste)
- 1 tsp (5 ml) fresh lemon juice (optional, for extra tang and lift)
Optional for Serving
- Chopped fresh parsley, 1 tbsp (for a clean, fresh finish)
- Cooked chicken (grilled, fried, or pan-seared) or sautéed shrimp
Step-by-Step Instructions
Step 1: Set up your pan and ingredients
Use a small saucepan (1–2 quart is perfect) and have a whisk ready. Measure everything out so you can move quickly once the cream hits the heat. This sauce thickens best when it stays at a gentle simmer—aim to keep it under 200°F (93°C) if you’re using an instant-read thermometer.
Step 2: Melt the butter
Add 1 tbsp (14 g) butter to the saucepan and melt over medium-low heat for about 1 minute, until fully melted and lightly foamy. You want mellow heat here—no sizzling or browning.
Step 3: Bloom the garlic (without browning)
Add the minced garlic and cook for 30 seconds, stirring constantly. The goal is fragrant and sweet, not toasted—browned garlic can make a cream sauce taste bitter.
Step 4: Whisk in mustard and seasonings
Whisk in the stone-ground Creole mustard, celery salt, smoked paprika, kosher salt, black pepper, and Worcestershire (if using). Cook for 30 seconds, whisking, to blend everything into a smooth paste and wake up the spices.
Step 5: Loosen the base with stock
Slowly whisk in the 1/4 cup (60 ml) stock. Keep whisking until the sauce looks smooth and cohesive (about 20–30 seconds). Let it simmer gently for 1 minute to reduce slightly and round out the flavor.
Step 6: Add cream and simmer until lightly thickened
Reduce heat to low, then whisk in the 3/4 cup (180 ml) heavy cream. Bring the sauce to a gentle simmer—you’re looking for small bubbles around the edges and light steam, not a boil. If checking temperature, aim for 185–195°F (85–90°C).
Simmer for 5–7 minutes, whisking often, until it thickens slightly and coats the back of a spoon. If it thickens too much, whisk in 1 tbsp (15 ml) stock at a time to loosen.
Step 7: Finish with hot sauce and balance to taste
Turn off the heat. Stir in 1–2 tsp (5–10 ml) hot sauce and the 1 tsp (5 ml) lemon juice (optional). Taste and adjust:
- More tang: add 1/2 tsp (2.5 ml) lemon juice or 1 tsp (5 g) extra mustard.
- More heat: add hot sauce 1/2 tsp (2.5 ml) at a time.
- More savory: add a tiny pinch of salt (about 1/16 tsp), or another 1/4 tsp (1.25 ml) Worcestershire.
Spoon over cooked chicken or shrimp right away. For a fresh finish, sprinkle with 1 tbsp chopped parsley.
Pro Tips
- Keep it gentle: Cream sauces behave best at a simmer. Try to keep the sauce below 200°F (93°C) to prevent splitting.
- Add hot sauce at the end: Hot sauce stays brighter and punchier when stirred in off heat.
- Whisk early, whisk often: A quick whisk when adding stock and cream keeps the mustard evenly suspended and silky.
- Control thickness easily: Simmer 1–2 minutes longer to thicken, or whisk in stock 1 tbsp (15 ml) at a time to thin for drizzling.
- Best serving temperature: Serve warm (about 140–160°F / 60–71°C) so it coats chicken or shrimp instead of clumping.
Variations
- Cajun-style blackened finish: Add 1/4 tsp cayenne and an extra 1/4 tsp smoked paprika. Spoon over blackened shrimp or chicken.
- Brighter herb version: Stir in 1 tbsp chopped parsley plus 1 tsp chopped chives right at the end.
- Lighter (but still creamy): Replace heavy cream with 1/2 cup (120 ml) half-and-half plus 1/4 cup (60 ml) heavy cream. Simmer gently and don’t boil.
Storage & Make-Ahead
Let the sauce cool to room temperature for 20–30 minutes, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a small saucepan over low heat, stirring often, until warmed through to about 165°F (74°C). If it thickens in the fridge, whisk in 1–3 tbsp (15–45 ml) stock while reheating. Freezing is not recommended because cream sauces can separate and turn grainy after thawing.
Nutrition (per serving)
Approximate, based on 4 servings (about 1/4 cup each): 200 calories, 21 g fat, 2 g carbs, 1 g protein, 350 mg sodium.
