Description
A rich and creamy French-style sauce made with shallots, Dijon mustard, and herbs, perfect for elevating grilled steak or roasted vegetables.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1/2 cup beef stock
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon butter (to finish)
Instructions
- Place your saucepan on medium heat and let it warm up.
- Melt the butter, then sauté the shallots and garlic until soft and translucent, about 2–3 minutes.
- Make sure your saucepan is wide enough to let the sauce reduce evenly without burning.
- Stir in the Dijon mustard, then pour in the beef stock. Let it simmer for 2–3 minutes to combine.
- Pour in the heavy cream and stir gently. Let it simmer over low heat until the sauce thickens, about 5–7 minutes. Add thyme, pepper, and salt to taste.
- Turn off the heat and stir in the final tablespoon of butter for that glossy finish.
- Pour generously over freshly grilled steak or any protein you love. Serve immediately while warm and fragrant.
Notes
- Deglaze the pan with a splash of white wine for added brightness.
- Use full-fat cream for best texture.
- If the sauce thickens too much, add a splash of cream or stock to loosen.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg
Keywords: entrecote sauce, steak sauce, French sauce, creamy mustard sauce, shallot sauce