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French-Inspired Mustard Cream Sauce

1 jar Yassa simmer sauce
¼-½ cup water
1 cup heavy cream or half and half (see tip)
1-2 tsp freshly squeezed lime juice (no substitutions please)
1-2 tsp cayenne pepper (for spicy version)


  1. Empty contents of Yassa sauce into pan. Rinse jar with the water and add to pan. Add cream and cayenne pepper (if using). Bring to a boil and immediately turn to a gentle simmer.

  2. Simmer uncovered for 5-8 minutes or until sauce thickens enough to coat the back of a spoon. Sauce will get slightly thicker as it cools.

  3. Makes an excellent sauce for fish, such as seared salmon or trout. Drizzle or spoon over sautéed chicken, pork medallions or lamb chops. Toss with cooked pasta and vegetables.


  • Tarragon-Mustard Cream Sauce – Add 2 tablespoons fresh chopped tarragon to sauce, and then simmer.

  • Mushroom-Mustard Cream Sauce – Cook 16oz Baby Bella mushrooms in 1 Tablespoon oil over medium-high heat, stirring occasionally until all the water evaporates and they get caramelized. Add Yassa sauce and cream, and then simmer.

  • Honey-Mustard Cream Sauce – Add 1-2 tablespoons honey to sauce, and then simmer.

  • Orange-Mustard Cream Sauce – Substitute half of the cream with orange juice from concentrate. Also add, 1 tsp orange zest, and then simmer.


  • For a lower fat version, substitute half of the cream with chicken or vegetable stock.