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Mustard Cream Sauce

Mustard Cream Sauce

Introducing our delectable Mustard Cream Sauce, the perfect companion for both roasted vegetables or fish. This rich and flavorful sauce adds a touch of elegance and excitement to every bite, and is simple to make. 

To make the Mustard Cream Sauce:

Combine 1/3 cup creme fraiche with 1 tbs of coarse mustard and 1 tbs of smooth mustard. Stir in 1/2 tbs of finely minced preserved lemons. Next add olive oil to the preferred texture, and then salt and pepper to taste.

We also love this on fish, especially wild salmon or striped bass.  Covering the fish with the mustard cream, cook in the oven at 400 degrees to the desired temperature. You can cook this in the barbeque as well. The time of cooking will depend upon the type and thickness of the fish. We love to serve the fish with a side of mustard cream for the table. 

For vegetates, our favorite is on asparagus. Season the asparagus with olive oil and salt, and cook in either the oven at 425 degrees till the asparagus is tender and starting to brown. Drizzle the mustard cream over the asparagus and serve. 

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