Loved the texture and the nutty flavor this added. I used cod, as that is what we had on hand. The sauce was a nice added bonus, but waaaay too much for a few fillets. Will make again.
Dijon Cream Sauce
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- 1 cup heavy whipping cream
- 1/2 cup coarse grained Dijon mustard
- Sea salt
- Freshly ground black pepper
- Combine cream and Dijon mustard in a medium saucepan. Whisk constantly over low heat 3 minutes or until heated. Season to taste with salt and pepper.
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