Tangy Mustard Cream Sauce
"This is such a nice easy sauce to make. I serve it over my Five Ingredient Salmon, but you can also serve this over grilled, steamed and roasted vegetables - asparagus is wonderful; poached eggs; other fish or seafood; and even grilled lamb chops. It is sweet from the honey, but just enough tang from the mustard."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (39.4 g)
- Calories 194.6
- Total Fat - 20.1 g
- Saturated Fat - 6.8 g
- Cholesterol - 32.9 mg
- Sodium - 9.3 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0 g
- Sugars - 3.5 g
- Protein - 0.5 g
- Calcium - 15.9 mg
- Iron - 0 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sauce ... Add the cream, honey and mustard to a small pot, whisk well, and bring to medium high heat, or a light boil. Reduce to a simmer and continue to cook for 10-15 minutes. The cream will naturally thicken. Just remember to whisk every couple of minutes. Season with salt and pepper to taste. If you want, you can stir in some fresh dill - this is optional.
Step 2
Serve ... This is NOT a thick sauce, but more a drizzle. It is just thick enough to complement the dish but not over power it. Great over salmon or any seafood; vegetables, asparagus is my favorite; poached eggs and even grilled lamb chops. ENJOY!
Tips
No special items needed.
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