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Dijon Cream Sauce

This easy-to-make sauce is the perfect accompaniment to Gruyère Chicken en Croûte.


  • 1 tbsp (15 mL) butter
  • 1   garlic clove, pressed
  • 1 tbsp (15 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (.5 mL) cayenne pepper
  • 1 cup (250 mL) milk
  • 1 tbsp (15 mL) Dijon mustard


  1. In (4-qt.) Casserole, melt butter and garlic pressed with Garlic Press over medium heat. Stir in flour, salt and cayenne pepper; stir until smooth. Cook 1-2 minutes, stirring constantly, until mixture has a nutty aroma (do not allow mixture to brown). Add milk all at once; whisk constantly using Silicone Sauce Whisk until mixture comes to a boil and is slightly thickened. Remove from heat; whisk in mustard. Serve immediately.


  • 8  servings of 2 

Nutrients per serving:

U.S. Nutrients per serving: Calories 35, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 3 g, Protein 1 g, Sodium 150 mg, Fiber 0 g

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