Brandy Mustard Cream Sauce

This brandy mustard cream sauce takes about 10 minutes to make and is a perfect accompaniment to so many chicken, beef or pork dishes.

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Brandy Mustard Cream Sauce

  • Prep Time: 5 m
  • Cook Time: 10 m
  • Total Time: 15 m
  • Servings:
    about 1 cup


  • 1 teaspoon olive oil
  • 1 shallot minced
  • ¼ cup brandy
  • 1 cup chicken stock
  • 1 tablespoon Dijon mustard
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme leaves
  • salt and freshly ground black pepper


  1. Pre-heat a medium sauté pan over medium-high heat. Add the olive oil and sauté the shallot until brown – about 2 minutes. Deglaze the pan by adding the brandy and scraping up any bits of brown on the bottom of the pan. Simmer and reduce the volume of the brandy by half.
  2. Add the chicken stock, Dijon mustard and heavy cream and whisk until smooth. Simmer gently until the sauce has thickened – about 8 minutes. (If you’d like a super smooth sauce, strain the mixture through a fine strainer to remove the shallots. Otherwise, just continue with the recipe.)
  3. Remove the pan from the heat, add the butter and fresh thyme and swirl until the butter has melted. Season with salt and pepper to taste and serve.
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Comments (4)Post a Reply

    1. Hi Ed. I’m sorry you didn’t have success with the recipe. This is not a thick sauce, but it does thicken if you have patience. It is a simple reduction sauce rather than a sauce thickened with flour or other starch, so the only way for it to thicken is to let it simmer. The first step of letting the brandy reduce by half is key – it’s hard to tell sometimes when you’ve reach that mark, and I suspect that perhaps you didn’t let it reduce enough at that stage. If you choose to make it again, be patient and let the sauce reduce more in both stages.

  1. Sounds heavenly and I would love to try it I’m wondering if you have a lower fat more healthy version? My heart husband’s heart condition is killing me LOL!

    1. Hi Kathryn. Most of the fat content in this recipe comes from the butter and the heavy cream. You could omit the butter all together. It adds a little flavor and silkiness at the end but you could certainly do without if need be. You could use half and half instead of the heavy cream which would reduce the fat by a few grams. Just be sure not to bring the sauce to a boil after the half and half is added or it will separate.

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