Creole Mustard Sauce is a rich, creamy, and flavorful sauce that will elevate any dish. The richness of the cream is balanced by earthy mushrooms, tangy Creole mustard, and aromatic seasonings. Perfect on chicken, pork, or pasta, the simple preparation belies the great flavor. Sweet Daddy D’s Creole Mushroom Sauce captures the bold, vibrant flavors that make Creole cuisine unforgettable.
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Here's How to Make the Best Creole Mushroom Sauce
Add Creole Mushroom Sauce to your repertoire. It's unbelievably delicious but also easy to prepare. Here are some key steps to help you make it the best.
- Use the freshest ingredients available.
- Prepare the ingredients before you start cooking.
- This assures that you have everything you need and that you can construct this recipe quickly.
- A sauce recipe, like this, often needs to come together quickly.
- Control the heat while cooking.
- Too high a temperature may cause the cream and mustard to separate.
- Completely cook off the mushroom liquid before moving to the next step.
- Only when the liquid is cooked off will the mushrooms slightly sear.
- A slight sear will heighten the umami flavors, giving the entire dish a greater depth.
- Taste the recipe as you go.
- This will let you know the level of Herbs and Spices is and allows you to make adjustments so that it's perfect when you are done.
- Use a wide skillet.
- Large surface area and an open top work when sautéing the mushrooms and reducing the liquids quickly.
- Keep an orderly food preparation area.
- Ingredients will not get contaminated.
- Ingredients and equipment are easily accessible.
Here’s What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
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Ingredient Notes
- Creole Mustard: This is a brown, whole grain mustard with a hint of horseradish. This mustard's unique flavor is commonly associated with Creole cuisine.
- Heavy Cream: Use Heavy Whipping Cream to provide the fat base of this recipe.
- Shallots: Provide a mild, oniony flavor that pairs well with garlic.
- Mushrooms: Use umami-rich Baby Bella Mushrooms.
- Stock: I developed this recipe using chicken stock for its mild flavor.
- Creole Seasoning: This recipe was developed using Le Bon Papa Creole Seasoning, an all-purpose Creole or Cajun seasoning that does not contain salt or MSG. If you use a seasoning that contains salt, taste the dish before adding additional salt.
- Other Sources of Salt in this recipe: Butter and stock may contain salt, but you can choose no-salt versions. The Creole Mustard likely contains a small amount of salt.
Substitutions
There are many substitute ingredients for this recipe, but some may impact the flavor profile and texture.
- Creole Mustard: A spicy brown whole grain mustard can be substituted. Add a ¼ teaspoon of prepared horseradish to level out the flavor profile.
- Heavy Cream: Half-and-Half used in place of the Heavy Cream will provide a lighter sauce, but may not thicken as well.
- Chicken Stock: Substitute vegetable stock. Match your stock with your protein: if using the sauce with shrimp, use shrimp stock; if using it on steak, try beef stock. Water can be used, but it does not bring any flavor.
- Shallots: Yellow, Sweet, or (the white part of) green onions are good substitutes. White and Red Onions may also be used, but will provide a sharper flavor.
- Herbs: Substitute or add your favorite herbs for the thyme; oregano, basil, rosemary, tarragon, and marjoram are among the options. Fresh herbs, added at the end of the recipe (with the Creole Mustard), will enhance the flavor.
- Mushrooms: White Button Mushrooms are a perfect substitute for Baby Bells. Experiment with other varieties of mushrooms for subtle changes to the flavor profile.
Hard to Find Ingredient
Zatarain's Creole Mustard and Arnaud's Creole Mustard are popular brands of Creole Mustard. Le Bon Papa Creole Seasoning can be purchased here.
Cookware
Creole Mushroom Sauce does not require special equipment. Besides the prep equipment, this sauce can be made in a 12" nonstick skillet or a small Saucier.
Hints and Tips (FAQ)
Like any recipe using heavy cream and chicken stock, there is an elevated concern of spoilage. Proper handling and storage are paramount and reviewed in the Leftover Tips section below.
Uncooked mushrooms have a high water content will be extracted when sauteeing with a little salt. If it is not reduced or cooked off, the liquid will dilute the flavor of the recipe.
Here’s What You Do
First...you have a beer. Most sauces are prepared quickly, so preparation is paramount to a good outcome. That includes preparing yourself and the ingredients. Relax with a beer while you read the recipe all the way through. Once you know what you need and what you will do with each ingredient, perform your mise en place. Most of the work will be done, and you can assemble the recipe seamlessly.
Mise En Place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
This recipe should be cooked quickly, so preparation of the ingredients before starting is very important.
- Slice the mushrooms. Alternatively, you can quarter the mushrooms or leave small mushrooms whole.
- Finely chop the shallots and garlic and place them in the same prep bowl.
- Measure the butter, Creole mustard, heavy cream, and Stock and place them in separate vessels.
- Mix the Herb and Spice Blend in a small bowl.
First Layer of Flavor
What happens in this step? In these steps, the umami flavor of the mushrooms is infused with aromatics and intensified by reducing the stock.
- Melt butter over medium-high heat until foaming. Add the sliced mushrooms to the pan, sprinkle with kosher salt; saute until the mushrooms' water is released and cooked off, about 5 to 7 minutes.
- Add the shallots, garlic, and Herb and Spice Blend; mix well and sauté until the shallots start to turn translucent, about 3 minutes.
Lagniappe Tip: Mushrooms release liquid as they cook, making the pan look wet. Keep sautéing until this liquid evaporates, and the mushrooms start to brown slightly, which takes about 5-7 minutes.
- Increase the heat to high and slowly add the chicken stock.
- Once the stock starts to simmer, reduce the heat to medium and maintain the simmer until reduced by about half.
Finish with Cream and Mushrooms
What happens in this step? The creamy nature of this recipe comes from simmering heavy cream. The fat from the cream is countered by the acidic Creole Mustard, leveling up the flavor profile.
- Maintaining medium heat, stir in the cream to mix well.
- Simmer for about 5 minutes or until the cream has slightly thickened and coats the back of a spoon without running.
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Lagniappe Tips
- Maintain a medium heat when the cream has been added, as high temperatures may cause the cream to separate. If you have to increase the heat to bring it to a simmer, reduce it as soon as you see bubbles.
- "Coats the back of a spoon without running"? Dip a spoon into the sauce and lift it out. Run your finger across the back of the spoon. If the sauce leaves a clear path without running, it’s thickened enough. This usually happens after 5 minutes of simmering the cream.
- When the cream thickens slightly, add the creole mustard and stir to mix thoroughly.
- Once the mustard has been evenly distributed, simmer the sauce for 3 to 5 minutes. At this point, the sauce is ready.
Serving Suggestions
This sauce is great served warm over grilled or sautéed chicken, pork, or beef steak. It is also great mixed with various pastas, shrimp, or other proteins. This is the basic sauce, without the mushrooms, for recipes like Shrimp and Andouille Sausage in a Creole Mustard Sauce and Pasta David.
If you have extra sauce, consider using it as a base for a casserole or a topping for roasted vegetables.
More Great Sauces from Sweet Daddy D!
Leftover Tips
The heavy cream and chicken stock make this sauce very perishable, so proper storage and handling are essential for food safety and quality.
The unused sauce must be cooled down quickly:
- Remove the sauce from the hot skillet as soon as possible and place it in a container with a tight lid.
- The sauce should be cooled to room temperature within two hours of cooking.
- If necessary, place the sauce container in a bowl set in ice.
Storage
- Leftover sauce can be held in a tightly sealed container in the fridge for 3 to 4 days.
- It can be frozen in a freezer-safe, air-tight container for 1 to 2 months.
- Freezing may cause the cream and mustard to separate and the mushrooms to lose some of their texture, which should not affect their flavor.
- Thaw in the fridge overnight.
Reheating
Reheat the sauce slowly over low heat, stirring often as it warms. This will help keep the sauce together while reheating. If necessary, a tablespoon or two of cream of stock will help put a separated sauce back together.
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Publisher's Note: I originally published this recipe in January 2018, under the name Sauce David. I am not republishing the recipe with the support of a detailed article with many enhancements for you to prepare this delicious sauce.
Yeah You Right!
Recipe
Creole Mushroom Sauce (Sauce David)
Here's What You Need
- 2 tablespoons Butter
- ¼ cup Shallots finely chopped
- 4 ounces baby Bella mushrooms sliced ro quartered
- 1 cloves garlic 1 teaspoon finely chopped
- ½ cup Chicken Stock
- 1 cups Heavy Cream
- ¼ cup creole mustard
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- ½ teaspoon dry thyme
- ¼ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
Here's What You Do
- Add butter to a skillet over medium-high heat. When the butter starts to foam, add the mushrooms.
- Sprinkle kosher salt over the mushrooms and saute until the mushrooms' water is released and cooked off, about 5 to 7 minutes.
- Add the shallots, garlic, and Herb and Spice Blend; mix well and sauté until the shallots start to turn translucent, about 3 minutes.
- Add the chicken stock and simmer until reduced by about half
- Add the heavy cream. When you see bubbles around the edge, reduce the heat to medium and simmer until starting to thicken, about 5 minutes. The cream should coat the back of a spoon without running.
- Add the creole mustard and mix well.
- Simmer for 3 to 5 minutes, then serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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