Total Time
Prep 5 mins
Cook 5 mins

This sauce is wonderful on vegetables. Or use it on Eggs Benedict for a change.

Ingredients Nutrition


  1. Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
  2. When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
  3. Serve over vegetables.
Most Helpful

This was very tasty! I did add some orange zest with the dijon and juice, and I used half and half instead of heavy cream. I spooned the sauce over seafood ravioli and it was wonderful! Rich and flavorful, and simple to make, besides. A real keeper!

KrisLady January 02, 2009

I made this after a failed attempt at a Marsala sauce in which I used Merlot (because I did not have Marsala on hand). Yuck. This sauce saved the day! It was amazing.

carouselsb3 March 26, 2013

This went well over my steamed broccoli and julienned carrots. A real keeper for me. I do confess though to adding a little bit of sugar as my lemon was very tart. :)

Jen T November 05, 2006