Creamy Dijon Mustard Dressing (Sauce Moutarde à la Crème)
Jacques Pépin’s genius: the acidity of vinegar instantly thickens cream into a luscious coating. Three ingredients, thirty seconds. Pure French simplicity.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Heavy cream (min. 35% fat) | 150 ml |
| White wine or cider vinegar | 30 ml |
| Dijon mustard | 20 g |
| Fine sea salt | 2 g |
| Black pepper | to taste |
| Fresh chives, chopped (optional) | 5 g |
| Fresh tarragon, chopped (optional) | 3 g |
Method
- Whisk cream 10–15 sec until slightly thickened (do not whip to peaks).
- Add vinegar and whisk a few more seconds — the cream thickens immediately.
- Whisk in Dijon, salt, and pepper. Fold in herbs if using.
Notes
The acid denatures cream proteins, causing instant thickening. Lighter version: use 200 ml crème fraîche.
Pairs with: Butter lettuce, Belgian endive, steamed leeks, cold roast beef, smoked salmon.
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