Creamy Dijon Mustard & Herb Sauce

Some sauces make everything on the plate taste a little better. This Creamy Dijon Mustard & Herb Sauce is one of them.

I made this sauce to serve with baked salmon while we were cooking in our little Norwegian cabin. The salmon itself was kept very simple—just olive oil, salt, and pepper—so I wanted something that would add richness without overwhelming the fish.

The sauce starts with warm cream and Dijon mustard, then is finished with cold butter and fresh herbs. Adding the butter at the end, rather than cooking it into the sauce, creates a nice emulsification that gives the sauce a smooth texture.

Fresh chives and flat-leaf parsley add a little freshness, while finely grated lemon zest brightens the sauce without making it taste distinctly lemony. I like the balance of the creamy sauce with the delicate salmon, especially when served alongside something sweet and caramelized, like my Pan-Roasted Hokkaido Squash, and something crisp and lightly pickled, like my Smashed Cucumber Salad.

The sauce comes together in just a few minutes. Keep the cream hot but not boiling, whisk in the Dijon, then remove it from the heat before adding the cold butter. Add the butter gradually, stirring as it melts into the warm cream. The result is a sauce that is rich but still light enough to spoon generously over the salmon.

It is an easy sauce that makes a beautiful finish for salmon and works equally well with other mild fish or roasted vegetables.