On Line Cookbook
Honey Dijon Cream Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Jonathan Seydel / Firkin Brew Pub


  • 1 qt heavy cream
  • 3 T Dijon mustard
  • 1/4 cup (60 ml) white wine
  • 1 t white pepper
  • 1 T paprika
  • 2 T capers
  • 2 T honey
  • 1 T chopped parsley
  • cornstarch to thicken
  • Reduce cream by 1/4 (over medium-low heat, stirring frequently so it doesn't burn)
  • Add remaining ingredients except for cornstarch.
  • Bring to gentle boil and thicken to desired consistency.
  • Salt and white pepper to taste.
Just a quick and unique sauce we served over grilled chicken breast.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.