This warm Mustard Dill Sauce is rich, creamy and flavorful, made with Dijon mustard, dry white wine and fresh dill. It’s a perfect finishing sauce for baked or pan-seared salmon, roasted chicken breast, or even Swedish meatballs when you want something a little different from a classic cream sauce.
Quick to prepare and easy to make ahead, this sauce reheats well, making it ideal for weeknight meals and entertaining alike.
Why this recipe works
- The balance of Dijon mustard, cream and white wine creates a bright, silky sauce that isn’t overly heavy.
- It comes together in minutes yet delivers layered, sophisticated flavors.
- Versatile and elevating—use it to dress simple proteins and make an everyday meal feel special.
Ingredients
- Cream and Dijon mustard form the creamy base.
- Dry white wine adds acidity to balance the richness, and a splash of water keeps the texture light.
- Shallot and fresh dill provide aromatic depth and brightness.
How to make Warm Mustard Dill Sauce
- Heat oil in a medium saucepan over medium heat. Add the minced shallot and cook, stirring frequently, until soft and translucent, about 2–3 minutes.
- Add the white wine and simmer until reduced by half, roughly 2 minutes.
- Whisk in the Dijon mustard, heavy cream and water. Simmer gently until the sauce thickens slightly, about 3–5 minutes—it should coat the back of a spoon.
- Remove from heat, stir in the chopped fresh dill and season to taste with coarse salt and freshly ground pepper.
Expert tips
- Watch the shallots closely so they soften without browning; reduce the heat if they start to color.
- If the sauce becomes too thick, thin with a splash of water or additional cream and warm gently.
- For a lighter version, substitute half-and-half for heavy cream, but expect a slightly thinner texture.
Recipe FAQs
Cool the sauce, transfer it to an airtight container and refrigerate. It will keep for about 3 days. Reheat gently on the stove or in short bursts in the microwave before serving.
Swap the dill for other fresh herbs like parsley, chives or tarragon for a different flavor profile.
This sauce pairs exceptionally well with chicken and salmon, and also complements meatballs and roasted vegetables.
Related recipes
Looking for more Scandinavian-inspired sauces and condiments? Try these complementary ideas:
- 3 Ingredient Horseradish Yogurt Sauce
- No Cook Lingonberry Sauce (Stirred Lingonberries)
- Creamy Herbed Skyr Sauce
- Easy Danish Remoulade Sauce
If you made this Warm Mustard Dill Sauce or any other recipe here, please leave a star rating and share how it turned out in the comments — I love hearing from you!
Recipe
Warm Mustard Dill Sauce
Print
Pin
Rate
Ingredients
- 2 teaspoons vegetable or canola oil
- 3 tablespoons minced shallots
- ½ cup dry white wine
- ¼ cup Dijon mustard
- 1 cup heavy cream
- ¼ cup water
- 1 tablespoon chopped fresh dill
- Coarse salt and freshly ground pepper
Instructions
-
Heat oil over medium heat in a medium saucepan until shimmering. Add the shallot and cook until soft and translucent, about 2–3 minutes.
-
Add the white wine and simmer until reduced by half, about 2 minutes.
-
Whisk in the Dijon mustard, heavy cream and water. Simmer until the sauce thickens slightly, about 3–5 minutes.
-
Remove from heat and stir in the fresh dill. Season to taste with salt and pepper.
Notes
Nutrition
|
Carbohydrates: 3g
|
Protein: 2g
|
Fat: 16g
Tried this recipe? Tag me!Mention @TrueNorthKitchen or use #truenorthkitchen to share your photos.