Spice Road Spices
Spice Merchants

The Art of Flavour Sunday e-magazine


Sage and Mustard Cream Sauce


  • 1/2 x Cup Creme Fraiche

  • 1 x Teaspoon dried sage leaves. Lightly crush the leaves

  • 2 x Tablespoons Dijon mustard

  • 2 x Tablespoons best home made chicken stock

  • 1 x Teaspoon red wine vinegar

  • 1/4 x Teaspoon black pepper or a little more if you prefer

  • Salt not required. The Dijon mustard provides sufficient salt


Place all the ingredients in a bowl and stir well to blend the flavours together. Having got all the ingredients in place we found the prep time was 4 minutes.

Important: As always, the quality of the stock is important. Your home made stock always best.

Comments: If you prefer, English whole grain mustard would work.