Sauces & Condiments
This Blue Apron creamy mustard sauce recipe turns ordinary dishes into standout meals with its velvety blend of tangy Dijon, velvety cream, and a whisper of honey.
After perfecting it for Blue Apron-style dishes, I’ve found the secret lies in emulsifying the mustard with butter before adding cream—this prevents separation and creates that signature velvety texture. The sauce pairs beautifully with roasted meats, sandwiches, or even as a dip for crispy vegetables, delivering bold flavor without overpowering.
What sets this recipe apart is its versatility and foolproof technique—no complicated steps, just precise measurements and a few minutes of active time. The honey glaze adds depth, while fresh herbs like dill or tarragon elevate it from basic to extraordinary.
I’ve tested this sauce on everything from grilled chicken to mashed potatoes, and it never fails to impress. The key is patience during the emulsification step, which ensures a smooth, creamy finish every time.
By the end, you’ll have a sauce that’s creamy yet tangy, with just the right amount of sweetness to balance the sharpness of Dijon. It keeps well in the refrigerator for up to a week, making it perfect for meal prep or last-minute dinner upgrades.
Whether you’re drizzling it over a steak or using it as a sandwich spread, this sauce will become a staple in your kitchen. Let’s get started!
For extra richness, substitute heavy cream with Greek yogurt, or add a pinch of smoked paprika for depth. Store leftovers in an airtight container, and reheat gently on the stove to maintain that perfect consistency. This isn’t just a sauce—it’s a flavor multiplier that turns ordinary dishes into something special.
Ingredients for blue apron creamy mustard sauce
Nine simple ingredients transform into a velvety mustard sauce that elevates everything it touches.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Dijon Mustard 🌶️ | ½ cup | High-quality, smooth variety |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For emulsification |
| Honey 🍯 | 2 tbsp | Wildflower or clover preferred |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Tarragon 🌿 | 1 tbsp | Chopped, optional but recommended |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The Dijon mustard is non-negotiable here—Maille or Amora are my go-tos, but any smooth variety works. Grab the unsalted butter from the dairy aisle, not the margarine tub. For extra richness, I always use full-fat heavy cream (the good stuff, not the light version). The honey should be liquid at room temperature—if it's crystallized, microwave for 10 seconds. Fresh dill and tarragon make all the difference, but if you're in a pinch, dried dill at half the amount works in a bind. The sugar is key—it rounds out the sharpness of the mustard without overpowering.
No Dijon? Whole-grain mustard thinned with a splash of water gets you close, but the texture won't be as smooth. Short on butter? Olive oil works in a pinch (reduce by 1 tbsp), but the sauce will be lighter. The emulsification step is where the magic happens—don't rush it. If your sauce breaks, just whisk in another 1 tsp of warm water to bring it back together. For a smoky twist, add ½ tsp smoked paprika at the end. The herbs can be swapped for chives or parsley if that's what you've got, but dill and tarragon give it that signature Blue Apron vibe.
This sauce keeps beautifully for up to 1 week in the fridge, sealed in an airtight container. The consistency might thicken slightly—just whisk in 1-2 tsp of warm water to loosen it up. For meal prep, I make a double batch and freeze half in ice cube trays—perfect for quick drizzles later. If you're using it on cold dishes (like sandwiches), let it sit at room temperature for 10 minutes first—it spreads better when slightly warm. Trust me, the first time you drizzle this over grilled chicken or roasted veggies, you'll be hooked.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just butter, mustard, cream, olive oil, and honey. That’s it. No chopping, no straining, no fancy techniques. The only "work" is melting butter and whisking for two minutes while you wait for the pasta to boil. Honestly, it’s the kind of sauce that makes me feel like a chef without the stress.
- Tangy-Sweet Balance: The Dijon mustard gives it that sharp, punchy kick, while the honey rounds it out—like a sophisticated hug for your taste buds. The olive oil adds this silky richness that makes it way more interesting than plain Alfredo. I’ll be real: the first time I tasted it, I immediately drizzled it over everything (grilled chicken, roasted veggies, even toast).
- Weeknight & Dinner Party: This sauce is my go-to for both lazy Tuesdays and when I’m hosting. For weeknights, it’s ready in under 10 minutes—perfect for tossing with noodles or slathering on burgers. But if I’m feeling fancy, I’ll serve it with seared scallops or a simple steak. Between us, it’s the kind of dish that feels special without requiring effort.
- Leftovers That Don’t Suck: Most sauces turn into a sad, watery mess after reheating. Not this one. The butter and cream keep it creamy, and the honey prevents it from curdling. I’ve made a double batch, stored it for days, and still had it taste fresh. Plus, it’s cheap to make—just a few dollars’ worth of ingredients stretch across multiple meals. My budget and my taste buds thank me.
Step-by-step instructions for creamy mustard sauce
This sauce comes together quickly but delivers restaurant-quality richness every time.
Melt Butter and Mustard Together
In a medium saucepan, melt the 0.5 cup unsalted butter over medium-low heat. Once fully melted and just beginning to foam, reduce the heat to low and whisk in the 0.5 cup Dijon mustard. Let the mixture simmer gently for 2-3 minutes until it thickens slightly and becomes smooth.
Here's the thing—don't rush this step. The mustard needs time to fully incorporate and mellow out its sharpness. You'll see the sauce start to bubble gently, and that's when you know it's ready for the next ingredients. If it gets too hot, pull the pan off the heat for 10 seconds to cool slightly before proceeding.
Add Honey and Sugar for Balance
With the pan still on low heat, stir in the 2 tablespoons honey and 1 teaspoon granulated sugar. Let the mixture cook for 1-2 minutes until the honey dissolves completely and the sauce becomes glossy. This step is crucial for balancing the mustard's tang with natural sweetness.
I like to taste the sauce at this stage to gauge the flavor profile. The honey should mellow out the mustard while adding depth. If you find it too sweet, you can add a tiny pinch more salt later, but usually, this ratio works perfectly. The sauce should now have a smooth, velvety texture with no graininess.
Incorporate Cream for Creaminess
Slowly pour in the 1 cup heavy cream while whisking constantly to prevent curdling. Return the heat to medium-low and let the sauce simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon. This is where the sauce transforms from tangy to truly creamy.
Watch the sauce carefully—it should thicken gradually without separating. If it starts to curdle or looks too thin, reduce the heat slightly and let it cook longer. The goal is a smooth, velvety consistency that clings beautifully to proteins or vegetables. If it's still too thin, you can whisk in 1 teaspoon cornstarch mixed with 1 tablespoon water to help thicken it further.
Finish with Herbs and Seasonings
Remove the sauce from heat and stir in the 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh tarragon, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Let it sit off the heat for 2-3 minutes to allow the flavors to meld together. This resting time is important—it lets the herbs infuse fully without wilting.
Finally, drizzle in the 0.25 cup extra-virgin olive oil while whisking vigorously. This step is all about emulsification—the olive oil will create that signature silky finish. The sauce should now have a luxurious sheen and a perfect balance of tangy, sweet, and herby flavors. If you're using this sauce immediately, whisk it one last time before serving to ensure everything is fully combined.
Adjust Consistency and Serve
If the sauce is too thick, thin it with 1-2 tablespoons warm water or pasta water while whisking. For extra richness, you can add a splash more heavy cream. Taste and adjust seasoning—you might need a pinch more salt or a drizzle of honey to perfect the balance.
This creamy mustard sauce is versatile enough to drizzle over grilled meats, roasted vegetables, or even mashed potatoes. It keeps well in the refrigerator for up to 5 days and can be reheated gently on the stove with a splash of water or cream to restore its creamy texture. Serve warm for the best flavor and texture.
Pro Tips For Making Blue Apron Creamy Mustard Sauce
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the pan and ending up with clumps that won’t blend. Instead, cut the unsalted butter into small cubes and let them melt gradually over low heat, stirring constantly. This keeps the sauce smooth from the start, and you’ll avoid that lumpy texture that ruins everything.
- Whisk in Honey Last: Adding honey too early turns your sauce into a sticky mess that’s hard to control. Wait until the butter and mustard are fully emulsified, then drizzle in the honey while whisking vigorously. This keeps the balance of sweet and tangy without making the sauce break.
- Avoid Boiling the Cream: Heavy cream curdles faster than you think, and once it does, there’s no fixing it. Keep the heat low and let the sauce simmer gently—just enough to thicken slightly. If it starts to bubble, pull it off the heat and stir until it cools a beat. Your sauce will stay silky, not grainy.
- Swap Olive Oil for Clarity: Extra-virgin olive oil adds depth, but it can make the sauce look cloudy. If you want a cleaner finish, replace half of it with neutral oil (like avocado or grapeseed) and reserve the EVOO for drizzling at the end. The sauce will still taste rich, but it’ll look restaurant-worthy.
Flavor customization for blue apron creamy mustard sauce
Sweet Heat Balance
Adjust the sweet-to-tangy ratio by swapping honey for maple syrup or agave nectar—both add depth without altering the sauce’s creamy texture. For extra heat, stir in 1 teaspoon whole-grain mustard or ½ teaspoon cayenne pepper at the end.
I’ve found that 1 tablespoon balsamic vinegar (added with the herbs) deepens the umami profile while keeping the sauce balanced. 🌶️
Herb Swaps
Trade fresh dill and tarragon for chives and parsley for a brighter, more herbaceous flavor—perfect for seafood dishes. For a Mediterranean twist, add 1 teaspoon dried oregano and ½ teaspoon lemon zest to the sauce.
If you love garlic, infuse the olive oil with 2 minced garlic cloves before whisking it into the sauce. The key is to keep the herbs fresh or well-dried to avoid bitterness.
Dairy-Free Adaptation
Replace heavy cream with ½ cup full-fat coconut milk (for richness) or Greek yogurt (for tang). Use avocado oil instead of olive oil for a neutral base, and ensure the mustard is well-emulsified with melted coconut oil.
The texture will be slightly lighter but still creamy. For extra body, add 1 tablespoon tahini at the end. This version works beautifully with vegan dishes or as a dip for raw veggies.
Smoky Twist
Add ½ teaspoon smoked paprika or 1 teaspoon liquid smoke (like Liquid Smoke by Wrightwood) to the butter-mustard base for a smoky depth. For a bolder flavor, char 1 small onion in a dry pan until blackened, then blend it into the sauce.
This works especially well with grilled meats or roasted squash. The smokiness pairs beautifully with the honey’s sweetness, creating a complex flavor profile. ✨
Spicy Variations
For a honey-sriracha glaze, stir in 1 tablespoon sriracha with the honey and sugar. For a wasabi kick, add ½ teaspoon wasabi paste to the butter-mustard mixture. If you love heat, fold in 1 teaspoon hot honey (like Chimayó Honey) at the end.
These variations elevate the sauce for Asian-inspired dishes or spicy sandwiches. Always taste as you go—balance is key!
Thicker or Thinner
Need a thicker sauce? Whisk in 1 teaspoon cornstarch mixed with 1 tablespoon water to the simmering cream. For a thinner, more pourable consistency, add 1-2 tablespoons warm water or pasta water while whisking.
If the sauce separates, simply whisk in 1 teaspoon warm water or a splash of heavy cream to re-emulsify. The goal is a consistency that clings beautifully to whatever you’re drizzling it over. 💡
Nutrition facts
Frequently asked questions
Can I make this creamy mustard sauce without heavy cream?
For a lighter version, substitute the heavy cream with ½ cup full-fat coconut milk or Greek yogurt (use ½ cup for tanginess). If using coconut milk, add 1 tablespoon tahini at the end for extra richness. The texture will be slightly thinner but still delicious.
Why did my sauce separate?
Sauce separation usually happens when the ingredients aren't emulsified properly or the heat is too high. To fix it, whisk in 1 teaspoon warm water or a splash of heavy cream while stirring vigorously. For prevention, always add the cream slowly over low heat and whisk constantly.
How can I use this sauce beyond grilled meats?
This versatile sauce works beautifully as a sandwich spread, dip for roasted vegetables or fries, or even a glaze for baked chicken. Try drizzling it over mashed potatoes or mixing it into a creamy pasta sauce. The honey and herbs add depth to any dish!
Can I make this sauce ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 5 days. Before reheating, whisk in 1-2 teaspoons warm water to restore creaminess. For longer storage, freeze in ice cube trays—perfect for quick drizzles later.
What’s the best way to adjust the flavor if it’s too tangy?
Balance the sharpness by adding 1 extra tablespoon honey or ½ teaspoon sugar while reheating. For a richer taste, stir in 1 teaspoon olive oil at the end. If you prefer less tang, reduce the Dijon mustard to ¼ cup next time. Taste as you go!