Best 12 Creamy Dijon Sauce Recipes

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Welcome to the delectable world of Creamy Dijon Sauce, a versatile culinary creation that tantalizes taste buds with its rich, creamy texture and harmonious blend of flavors. This versatile sauce finds its way into various recipes, each showcasing its unique ability to elevate and complement a wide range of dishes. From the classic Chicken Dijon to the tangy Dijon Vinaigrette, the Creamy Dijon Sauce shines as the star ingredient, adding a touch of elegance and sophistication to every bite. Let's embark on a culinary journey and explore the diverse recipes that showcase the versatility and magic of Creamy Dijon Sauce.

Here are our top 12 tried and tested recipes!

PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)



Pan-Seared Swordfish with Creamy Dijon-Caper Sauce Recipe - (4.4/5) image

Provided by GratefulSea

Number Of Ingredients 9

4 (6-ounce) swordfish steaks, about 0.75-inch thick
salt and black pepper to taste
1 tablespoon vegetable oil
1 shallot, minced
12-ounces cherry tomatoes, halved
1/2 cup crème fraîche
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
1 tablespoon fresh tarragon, chopped

Steps:

  • Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, and serve.

ROAST PORK LOIN WITH CREAMY DIJON SAUCE



Roast Pork Loin With Creamy Dijon Sauce image

This is adapted from Miss Vickie's Big Book of Pressure Cooker Recipes. The original Recipe calls for more sour cream and flour, I reduced them to change the final sauce consistency to my personal preference. The Dijon gives the sauce a slight bite, and the roast is juicy, tender and perfectly done. Miss Vickie's directions specify not to remove the netting, but I find that removing it after cooking pulls off the brown crust, so I remove it and tie with kitchen string before browning.

Provided by IngridH

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon butter
2 1/2 lbs boneless pork loin roast, net removed and retied with kitchen string
1 medium onion, chopped
3/4 cup white wine
2 tablespoons Dijon mustard
1/2 cup sour cream
1 tablespoon flour

Steps:

  • In your pressure cooker, heat the oil and butter over medium heat.
  • Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
  • Add the onions, and cook for a few minutes, until they start to soften.
  • Add the wine and mustard to the onions, and stir to combine.
  • Place the roast back in the cooker, lock the lid, and raise the temperature to high.
  • Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
  • Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
  • Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
  • Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
  • Serve the roast and sauce.

CHICKEN PAILLARDES & MUSHROOMS IN CREAMY COGNAC DIJON SAUCE



Chicken Paillardes & Mushrooms in Creamy Cognac Dijon Sauce image

The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream recipe #359440.

Provided by BecR2400

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin (1/3-inch)
1/2 teaspoon salt (fleur de sel)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces fresh white button mushrooms, thinly sliced
2 tablespoons cognac
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons French Dijon mustard
1 teaspoon herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
1 tablespoon snipped fresh parsley, to garnish

Steps:

  • Season the chicken with the salt and pepper.
  • Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
  • Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
  • With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
  • Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
  • Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).

FISH WITH CREAMY DIJON SHRIMP SAUCE



Fish with Creamy Dijon Shrimp Sauce image

My family absolutely love this dish..two of their favorites in a creamy sour cream Dijon sauce. Our favorite versions are done using fresh tuna, mahi mahi, or salmon, with the fish being grilled on a charcoal grill. With the cold, wet weather today, I pan fried the fish in a little butter and I used tilapia. It is fairly quick to...

Provided by Lisa Myrick

Categories     Seafood

Time 30m

Number Of Ingredients 15

24 large jumbo shrimp, peeled and deveined, tails removed
1 lb fresh or frozen fish fillets of choice, rinsed, patted dry, brought to room temperature
BASTING SAUCE
4 Tbsp butter, divided
1/2 tsp onion salt
1/2 tsp dried marjoram, crushed
1/2 tsp dried thyme, crushed
DIJON SAUCE
1/2 c sour cream
1 Tbsp all purpose flour
1 Tbsp dijon mustard (i use a coarse grain such as grey poupon)
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp dried thyme, crushed
1/2 c chicken broth

Steps:

  • 1. Thaw fish if using frozen. Allow fish (either fresh or frozen) to come to room temperature. This makes for less time over the heat, helping to keep fish moist. Rinse and pat dry and lay on paper towels.
  • 2. Place 2 tablespoons of the butter and 1/2 tsp each of onion salt, dried marjoram and dried thyme in a small bowl. Cover with a paper towel and microwave for 30 seconds to a minute, until butter is melted.
  • 3. Brush top side of each fish fillet with half of the melted butter mixture and set aside.
  • 4. In a medium saucepan, heat enough water to cover the shrimp and bring the water to a boil. Add the shrimp. Once the water comes back to a boil, cook the shrimp for 2-1/2 to 3 minutes, just until they are done (don't overcook). Remove pan from heat and set aside. (the water will help keep the shrimp warm...so it is very important not to over cook the shrimp).
  • 5. In a small saucepan, combine the sour cream, flour, Dijon mustard, salt, pepper, and 1/4 tsp. thyme. Stir until smooth. Add chicken broth, stirring until well mixed. Cook over medium heat, stirring occasionally until thickened and bubbly. Cook and stir 1 minute more. Keep warm over very low heat, stirring occasionally. (When I first put this over the heat, I begin heating up my skillet for my fish, and the fish cooks while my sauce is coming up to a boil and thickening).
  • 6. While Dijon sauce is coming up to a boil, heat a large skillet coated lightly with cooking spray over medium heat. Add remaining 2 TBS butter. Once butter is melted, add fish fillets, basted side down, with the thickest portion toward the center of your pan. Baste the top with the remainder of the basting sauce. Depending on your fish choice and its thickness, cook the fish for 2 to 4 minutes, just until a nice light brown color. Carefully turn the fish over (with the thickest portion still in the center of your pan) and cook another 2 to 4 minutes, just until the fish flakes easily with a fork. Remove to serving plates. (My tilapia fillets were 1/2 inch thick at the most and about 4 ounces each. I cooked 2 minutes on one side, 3 minutes on the other and they were perfect.)
  • 7. Drain shrimp and stir into the Dijon sauce. Top each fillet with 6 shrimp each and some of the sauce. ENJOY!

CROCK POT ROAST PORK LOIN WITH CREAMY DIJON SAUCE



Crock Pot Roast Pork Loin With Creamy Dijon Sauce image

This is an adapted recipe prepared for the ZWT 8 France Crock Pot Challenge. The original recipe was IngridH's recipe #437150 #437150. I adapted this recipe to be used in a crock pot by adding some additional liquid, and using creme fraiche instead of sour cream. I used creme fraiche because it is more heat stable and doesn't curdle when added to hot liquids.

Provided by Bayhill

Categories     One Dish Meal

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon margarine
2 1/2 lbs boneless pork loin roast
1 medium onion, chopped
3/4 cup white wine
1/2 cup water
2 tablespoons Dijon mustard
1/2 cup creme fraiche
1 tablespoon flour
salt and pepper

Steps:

  • Heat olive oil and margarine in a skillet over medium high heat.
  • Add the roast and brown on all sides. Remove roast from skillet.
  • In a 4-quart crock pot, add the chopped onions.
  • Place browned roast in crock pot on top of the onions.
  • In a small bowl, whisk together the wine, water, and Dijon mustard; pour mixture over roast in crock pot.
  • Put lid on crock pot and cook on "low" for 6 to 8 hours, or until internal temperature of roast reaches 165º when using an instant read thermometer.
  • Remove roast from crock pot and cover with foil.
  • Remove excess fat from liquid in crock pot and turn crock pot to "high".
  • In a small bowl, whisk together creme fraiche and flour. When liquid in crock pot comes to a boil, whisk in creme fraiche mixture; stir occasionally until sauce thickens. Add salt and pepper, to taste.
  • Serve sauce over the roast.

PORK LOIN WITH CREAMY DIJON YOGURT SAUCE



Pork Loin With Creamy Dijon Yogurt Sauce image

Make and share this Pork Loin With Creamy Dijon Yogurt Sauce recipe from Food.com.

Provided by Parsley

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 lbs pork loin
2 sprigs fresh rosemary
1 1/2 tablespoons fresh thyme
2 garlic cloves, minced
salt and pepper
1 1/2 cups non-fat vanilla yogurt or 1 1/2 cups low-fat vanilla yogurt
1/2 teaspoon lemon juice
2 tablespoons prepared horseradish cream
3 tablespoons Dijon mustard
3 tablespoons barbecue sauce
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 375°F Place pork in small roasting pan. Sprinkle with herbs, garlic, salt and pepper. Cover tightly and bake about 1 hour or until inside is 160 degrees (*Or place all previous ingredients in a foil pack and grill for about 30 minutes or until inside is 160 degrees ).
  • While pork cooks, whisk together all sauce ingredients in a small bowl; allow to come to about room temperature. When pork is done, slice and top with sauce. Garnish with more dill, if desired.

Nutrition Facts : Calories 280.9, Fat 18.2, SaturatedFat 6.2, Cholesterol 76.5, Sodium 174.6, Carbohydrate 2, Fiber 0.5, Sugar 0.7, Protein 25.9

CREAMY COUNTRY DIJON SAUCE



Creamy Country Dijon Sauce image

This simple sauce can be served on fish or beef of your choice. From Grey Poupon Country Dijon Mustard Recipe Book.

Provided by lazyme

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 2

1/2 cup country Dijon mustard
1/2 cup sour cream

Steps:

  • Combine 1/2 cup each Grey Poupon Country Dijon Mustard and sour cream.

CHICKEN WITH CREAMY DIJON HERB SAUCE



Chicken With Creamy Dijon Herb Sauce image

Make and share this Chicken With Creamy Dijon Herb Sauce recipe from Food.com.

Provided by Chef mariajane

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
4 boneless skinless chicken breasts (5oz each)
1 tablespoon onion, finely chopped
1/3 cup chicken broth
1/3 cup mayonnaise, light
1/4 cup french's Dijon mustard
1 tablespoon fresh herb, finely chopped (parsley, basil, oregano, chives)

Steps:

  • Heat oil in large nonstick skillet. Cook chicken 10 minutes until golden on both sides.
  • Add onion and cook 1 minute.
  • Stir in broth, mayonnaise and mustard. Heat to a boil. Simmer, stirring 4 minutes until sauce thickens slightly. Stir in herbs.
  • Serve with your favorite sides.
  • TIPS: Try this sauce as a cheater's hollandaise on eggs benedict or steamed asparagus. Replace chicken with pork chops.

CHICKEN WITH CREAMY DIJON HERB SAUCE



CHICKEN WITH CREAMY DIJON HERB SAUCE image

Categories     Chicken

Number Of Ingredients 7

1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 tbsp. minced herbs (parsley, basil or chives)
1 tbsp. oil
4 (6 oz.) boneless skinless chicken breasts
1 tsp. minced garlic

Steps:

  • 1. MIX broth, mustard, cream cheese and herbs until well blended; set aside. 2. COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min. 3. STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended. Tip: Substitute 2 tbsp. prepared pesto sauce for the herbs.

CREAMY PORK CHOPS WITH DIJON/LEEK SAUCE RECIPE - (4/5)



Creamy Pork Chops with Dijon/Leek Sauce Recipe - (4/5) image

Provided by LookyTasty

Number Of Ingredients 11

6 pork chops
fat free Milk
salt and pepper to taste
garlic powder to taste
1-2 leeks
chives
2 cups chicken broth
2 cups boiling water
2 teaspoons Dijon mustard
2 tablespoons all-purpose flour
1/2 cup low fat sour cream

Steps:

  • 1. Season pork chops with salt, pepper, and garlic powder, and then dredge in flour. Brown pork chops in a hot skillet sprayed with cooking spray or some olive oil. Remove from heat. Keep warm. 2. In the same skillet, add sliced leeks, slightly browning and wilting. 3. Add 1 cup chicken broth, scrapping up browned bits. Reduce this some to concentrate flavors. Lower heat. 4. Add in Dijon mustard and sour cream. Add some more broth or milk if needed to thin this out. Don't boil, but let thicken. Throw in fresh chopped chives and stir to combine. 5. After stirring in the sour cream/chives, nestle the chops back in the pan, and cover until heated/cooked through. Pork chops may start to dry up. Add 1/2 cup broth with the sour cream to keep the chops moist.

CREAMY DIJON DIPPING SAUCE



Creamy Dijon Dipping Sauce image

This is a fantastic dip for chicken fingers or french fries. It's awesome on sandwiches and even hot dogs and burgers. You can heat it up and use it as a sauce to pour over baked or grilled chicken. It's really versatile.

Provided by Julie Ann Keene

Categories     Other Sauces

Time 5m

Number Of Ingredients 5

1 tsp garlic, minced
3/4 tsp onion powder
1 c mayonnaise
2 Tbsp dijon mustard
2 Tbsp broth (chicken or vegetable)

Steps:

  • 1. Easy peasy lemon squeezy! Just mix all that stuff up in a bowl!
  • 2. If using as a sauce put over something then you can also heat it up first. Microwave it for about a minute and a half stirring it occasionally until it's warm.

Tips:

  • For a richer flavor, use a combination of mayonnaise and sour cream or Greek yogurt.
  • Add a touch of sweetness with honey or maple syrup.
  • For a tangy kick, add a squeeze of lemon juice or white wine vinegar.
  • Enhance the flavor with fresh herbs like chives, parsley, or tarragon.
  • Use a good quality Dijon mustard for the best flavor.
  • If the sauce is too thick, add a little milk or water to thin it out.
  • To make a vegan version, use plant-based yogurt and mayonnaise.
  • Serve the sauce with grilled or roasted chicken, fish, vegetables, or as a dip for pretzels or crackers.

Conclusion:

With its creamy texture, tangy flavor, and endless variations, Creamy Dijon Sauce is a versatile condiment that adds richness and depth to a wide range of dishes. Whether you're using it as a marinade, dipping sauce, or sandwich spread, this classic sauce is sure to impress. So next time you're looking for a quick and easy way to elevate your meal, give Creamy Dijon Sauce a try – you won't be disappointed!

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