Warm Mustard Dill Sauce (Perfect for Salmon or Chicken)

ByKristi
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This Warm Mustard Dill Sauce is rich, creamy and delicious, flavored with Dijon mustard, white wine and fresh dill. It is perfect for drizzling over baked salmon or a simply seared chicken breast. Or try it over a batch of Swedish meatballs if you want to branch out from the standard Swedish Meatball Sauce!

Not only is this Mustard Dill Sauce easy, it can be made in advance and simply reheated before serving making it great for entertaining.

Baked salmon on a plate topped with Warm Mustard Dill Sauce.

Why This Recipe Works

  • This sauce has delicious and well balanced flavor thanks to the right combination of mustard, cream and white wine.
  • It comes together in a matter of minutes but has complex, sophisticated flavor.
  • It is versatile and can elevate something simple like a seared chicken breast or simple salmon filet into something elegant.
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Ingredients

Labeled ingredients for Warm Mustard Dill Sauce.
  • Cream and Dijon mustard form the base of this recipe.
  • A bit of dry white wine provides just the right amount of acid to balance out the cream, and a splash of water keeps the sauce from getting too heavy.
  • Shallot and fresh dill bring flavor.

How to Make Warm Mustard Dill Sauce

  • Begin by heating the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring frequently, until they are soft and translucent, about 2-3 minutes.
  • Add the white wine and simmer until the mixture is reduced by half, about 2 minutes.
Cooked minced shallots in a saucepan with a wooden spoon.
Minced shallots and wine cooking in a gray saucepan.
  • Whisk in the mustard, cream and water. Simmer until the sauce has thickened slightly, about 3-5 minutes.
  • Remove from the heat and stir in the fresh dill. Season to taste with salt and pepper.
Mustard sauce in a saucepan with a whisk.
Warm Mustard Dill Sauce in a gray saucepan with a whisk.

Expert Tips

  • Keep a close eye on the shallots while they cook! If they are beginning to brown, reduce the heat slightly.

Recipe FAQs

How do I store this sauce if I make it in advance?

Let the sauce cool and then transfer to an airtight container and place it in the refrigerator. The sauce will keep for about 3 days. Simply reheat on the stove or in the microwave before serving.

How can I vary this sauce?

Try using a different herb rather than dill. Parsley, chives or tarragon would all be delicious options!

What can I serve with this sauce?

I really like this sauce with chicken or salmon.

Warm Mustard Dill Sauce in a gravy boat next to a spoon and a sprig of dill.

Looking for more Scandinavian-inspired sauces? Give these a try:

If you tried this Warm Mustard Dill Sauce recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!

Recipe

Close up of baked salmon topped with Warm Mustard Dill Sauce and a sprig of dill.

Warm Mustard Dill Sauce

An easy and versatile Scandinavian-inspired warm mustard dill sauce.  Delicious served with salmon, chicken or even Swedish meatballs!
4 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings (1 and ½ cups sauce)
Calories: 174kcal
Author: Kristi

Ingredients

  • 2 teaspoons vegetable or canola oil
  • 3 tablespoons minced shallots
  • ½ cup dry white wine
  • ¼ cup dijon mustard
  • 1 cup heavy cream
  • ¼ cup water
  • 1 tablespoon chopped fresh dill
  • Coarse salt and freshly ground pepper

Instructions

  1. Heat oil over medium heat in a medium saucepan until shimmering.  Add the shallot and cook until soft and translucent about, 2-3 minutes.
  2. Add white wine and simmer until reduced by half, about 2 minutes.
  3. Whisk in mustard, cream and water.  Simmer until thickened slightly, 3-5 minutes.
  4. Remove from heat and add fresh dill.  Season to taste with salt and pepper. 

Notes

The sauce can be made up to 3 days in advance and reheated before serving.  Store in a tightly sealed container in the refrigerator until you are ready to use.

Nutrition

Calories: 174kcal | Carbohydrates: 3g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 127mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.3mg
Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!
Course: condiments, sauce
Cuisine: Nordic, Scandinavian
4 from 1 vote

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8 Comments

    1. Hi Jen
      I haven't tried any nondairy subs in this recipe but one of my vegan friends swears by the Califa Farms Better Half Nondairy Half and Half. Hope this helps!
      Kristi

      Reply

    1. Hi Cindy,
      I would try chicken broth instead of the wine and then maybe a teaspoon or two of white wine vinegar at the end for a little acidity that you might be missing from not including the wine. Hope this helps!
      Kristi

      Reply

  3. 4 stars
    very good recipe I used 10 pc cream instead of heavy cream but omitted the water. Also added a
    tsp of cornstarch mixed with water to make the sauce a little thicker Probably did not use enough mustard but added fresh dill at the end which was delicious

    Reply

  4. I made this for some grilled salmon over the holidays, and it was so easy to make. We served it with this sauce, and with cranberry relish, and the juxtaposition of the sauces was very complimentary. Definitly a keeper!

    Reply

    1. Hi!

      Thanks for your comment! This sauce is SO good with salmon and I bet wit the cranberry relish it was divine!

      Kristi

      Reply