Mustard Cream Sauce


Questions & Answers – Mustard Cream Sauce



I have a recipe from a restaurant for a chicken breast entree that has a mustard cream sauce ladled over the top and then gets baked.  My question is how to make smaller portions of the sauce, like for 2 or 4 people.  Here are the ingredients:

1/2 gallon heavy whip (I think cream?)
2 tablespoons chicken base
1/2 teaspoon white pepper
1 cup Dijon mayonnaise
2 tablespoons Coleman’s mustard
1 pound roux (1/2 flour and 1/2 butter)

So do you have any ideas how to do this?  This is a wonderful entree and I want to make it at home.  Please help me!!! – Nancy Dexter (12/11/99)




Sounds like a great recipe!  Following is the measurement breakdown (in blue) for Mustard Cream Sauce for 3 to 4 people:

1/2 gallon heavy whip = 1 cup whipping cream or milk (if you want to cut calories)
2 tablespoons chicken base = 3/4 teaspoon concentrated chicken stock or bouillon
1/2 teaspoon white pepper = white pepper to taste
1 cup Dijon mayonnaise = 2 tablespoons mayonnaise
2 tablespoons Coleman’s mustard = 3/4 to 1 teaspoon (or to taste)
1 pound roux (1/2 flour & 1/2 butter) = 2 tablespoons flour and 2 tablespoons butter
Salt = you didn’t mention but use it to taste



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