How to make Dijon Mustard Sauce for Pork

Creamy Dijon mustard sauce is the perfect accompaniment for pork. Be generous with the mustard, you want to be able to taste it, and make sure to look for great quality pork from a reputable butcher!
INGREDIENTS
• 1 Tbsp olive oil
• 30 g butter
• 2 shallots, finely diced
• 1 clove garlic, finely diced
• 150 ml dry white wine
• 150 ml chicken stock
• 150 ml cream
• 30 g Dijon mustard
• 1 sprig fresh thyme, leaves picked
• 2 x 250 g pork cutlets, cooked to your liking
FULL METHOD & PRINTABLE RECIPE CARD
bit.ly/mustards...
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[@angeldookie9777]

7 years later and this is still one of the best recipe 🤤

[@dbkfrogkaty1]

I made this sauce for dinner tonight and it came out beautifully. I eye balled the amount of wine and cream added and just warmed it to the smoothness I liked. Poured it over thin cut pork chops. Everyone was happy. Thank you for the recipe!

[@arun2995]

By far the best video on how to make mustard sauce. The best part is when you explain the reason why you do the step by step process. I wish I've known about you sooner but I already hit the subscribe button

[@afpwebworks]

I made this last night for dinner, after seeing this video. What a delight this is!! YUMMMMO! I havent cooked pork chops that way before - brown in the pan then into the oven. MUCH more tender and juicy that way. It's how I'm doing to do them from now on. And the sauce is a gem. Thank you Manu for sharing it with us. I was a bit timid with the mustard, but I think i should have taken your advice on that matter. I will next time.

[@annewick3287]

I made this and learned so much ot was so incredible. Thank you for demonstrating your talent with us!!!

[@lourdesalvarezmorphy4497]

The best mustard sauce I ever made! Thanks

[@markl.2299]

I used 150 ml of dry Chardonnay for the sauce and 450 ml of same for the Chef. Worked out very well. 🤘😬

[@profdrenz]

That is exactly how I cook.

[@TequilaDreams]

I love watching your videos. You're very clear and the recipies are easy to follow. They always come out delicious! Thank you and please keep making content!

[@konige-tochteru.9295]

I just love how unfussy you cook. So sophisticated 😉

[@Haigkupelian2220]

3:43 “just a little bit” adds 12 ounces.

[@duffym9]

I made these last night for me and my fiance with bacon wrapped asparagus and holy crap, best pork chops ive ever had. Definitely going to have to make this again

[@vernabadenhorst8102]

It looks divine!

[@dannykelly7159]

Learning a lot from you thanks

[@jjzg6203]

I just tried this with pork tenderloin. Delicious! Thank you so so much!

[@robertcaddo5468]

I love adding capers this

[@JVerschueren]

Teaspoon of crushed horseradish is fab too.

[@Darrin.Crawford]

Can you tell me what music is playing in the background?? I love it.

[@alantaylor2117]

Yum yum

[@jimtogher3832]

this rocks! thank you!

[@sharpjay0916]

Delicious!

[@iakobkv271]

Very nice video! Have you tried to caramelize Dijon Mustard btw? If not, you will be really surprized how naturally sweet and beautiful it's taste becomes.

[@Verradonairun]

How exactly do you caramelize Dijon? I'd love to try your suggestion.

[@iakobkv271]

@@Verradonairun just fry the pork that has mustard on it

[@minhmeo1209]

SAUCE MAN IS BACK

[@markl.2299]

Great video. Just curious why you make the sauce in a frying pan rather than a sauce pan. 😎 Does it reduce faster? And how can you caramelize anything at low heat?

[@VikingShaver]

MARK K. Onions do caramelise at rather low heat, especially finely chopped onions. Just wait for them to turn dark brown. To caramelise meat, you need high heat, because of the weight and raw nature of the meat. Cheers, Claus

[@kricketbx]

Can't wait to try it out tomorrow for Easter Holiday dinner. :) I've bee thinking about a mustard sauce for my pork loins for quite some time, but I'm using coconut milk, not a cream. Can't wait!!

[@BillM1960]

kricketbx Ewwwww

[@RodWise]

This is a ripper sauce. Thanks Manu

[@audreychoong7323]

What if you do not have an oven? If you only do stove top cooking , do you cook the pork chop in mid or high heat?

[@fouadkada]

any notice the fly buzzing sound at 0:32 ?

[@Littlefrogintheocean]

Hi, what kind of stock do you use? Chicken? Or beef?

porc? :D

[@kimberlymurray636]

watching this makes me so hungry

[@itaxevasixn8808]

“Just a little bit of cream” *glug glug glug glug glug*

[@sunayanapremchander6510]

"Just a little bit - " swhloooooooppp!

[@santiya1259]

Love cooking

[@ahitra]

Man! Do I like the saxophone.! May know the name of the track you used here?

[@paulwilliams819]

Could I use bacon grease instead of olive oil ?

[@HelloMyNamesNino]

Holy mother of god that looks tasty

[@salihazem621]

You're brilliant. Can I use this sauce with beef instead of pork please???

[@AndiGravity]

I'm not sure why you couldn't. Beef and pork are both red meats, and similar mustard sauces are used in beef-based recipes, such as Steak Diane.

[@trugamer2488]

Pork is actually a white meat lol

[@trugamer2488]

AndiGravity well there you go.. every days a school day.

[@frankiewinters1255]

You can do anything you like, get creative! I made it with rabbit meat and it turned out amazing

[@bertifrasilmeye995]

Close to beurre blanc with mustard and stock.

[@fart4192]

That looks amazing Chef thank you. I normally feel disgusted by porkchops but this has to ge bood.

[@agencybalam]

Can I use this sauce with steak?

[@heyitsmeshaz]

I think I love a good sauce as much as you Manu! :D

[@TheReganGibson]

I made this sauce twice and both times when I add the cream it just curdles and clumps. Broken sauce? I don't get it. Help.

[@tonydetuna1923]

Regan Gibson cream won't break.. are you using 1/2 & 1/2? Don't let it boil. this is good on pork tenderloin or steak too. I would cut the chicken stock down a little and cut the cream down somewhat also.

[@rkwittem]

Cream is getting too hot I think.

[@The_One_And_Only_PudgyPenguinx]

Reduce the heat then, even down to a simmer,

[@Austin9821]

I learned the hard way when making the sauce for steak Au Poivre that you have to paitent and keep the heat low and the sauce moving while being reduced or it will break. I haven't made this sauce yet but since they're similar, same logic applies.

[@connorp3699]

What oil is he using. Looks like vegetable but maybe olive oil. Anyone know

[@bhatiamayank007]

tom r grape seed oil might be the one, it has that rich yellow color and is very neutral. Additionally it’s got a high smoke point so you can get a great sear on meat. Olive oil had a low smoke point so it burns very easily and has its own flavor which may not be ideal for all types of cooking.

[@kailexx1962]

He said olive oil, but his accent is pretty significant so you might have missed it.

[@rogerrobie2451]

damn, good one

[@geraldinemaher4133]

He doesn't tell you how much wine or cream, whether it's single or double to use.

[@patriot-wf1er]

If you cook alot you should be able to eyeball it.. I dont cook as much as others and I've been able to feel it out as I go... just play with it and you be fine.

[@fiona4777]

I do not really eat pork. Could I use the Dijon sauce with beef steak? Thanks

[@BillM1960]

gottfer I was thinking lamb, but would probably be good on anything. Pork rocks though.

[@BillM1960]

gottfer Sounds good. I think you could put that on almost any meat.

[@rogerrobie2451]

no, stop being a superstitious jew/muslim

[@gloriaampaire832]

hi manu

[@ABitefLife]

Hello Manu. I just want to tell you this dish looks excellent. Very well Done. Also your editing and camera work is very impressive. Keep up the good work% I subbed and hit the bell. If you get a free moment drop by my channel and say hello so we can stay connected

[@shefinmathew1849]

U can't use any other seasoning besides salt and pepper

[@renehollan7695]

O.K. but stock from a box?

[@chulopapi812]

Nothing best a texan sauce anyway

[@sebastianx5471]

I think you unintentionally dropped some meat into your butter sauce.

[@davidhumphries853]

Some people don't have his level of health cover.

[@johnleclerc8806]

Did you pour off the burned butter in the sink again? That's a no-no.

[@kalilyibran8600]

why

[@JVerschueren]

It cloggs drain pipes.. in Russia architects have the foresight to build access holes into household drainpipes, so they can be periodically steam cleaned, but here in the West we don't tend to do stuff like that. The appartment building I live in was completed in 1971 and, 3 years ago, all of the utility pipework was replaced (switching to a communal heating system instead of a per appartment gas boiler for hot water and central heating at the same time). They replaced them on a per floor basis, by cutting out the pipes in sections(*). I saw those sections being disposed off and a 4" waste water pipe had been reduced to about 3/8" by fat deposits in the pipe. No wonder our bath and sink took forever to drain. (*) Rem: for a time, the new hot water pipes weren't insulated, meaning our toilet (which has a fake wall to hide the utilities) was at a toasty 37 degrees centigrade. :D

[@PedroSilva-ln2iy]

You should the video in English

[@imputaniumAAQF]

That sauce and those chops are as thick as your accent.

[@egoph4410]

bullskit

[@محمدالتميمي-ل6غ4م]

No

[@MrKathsteph]

For everyone's information, this was taken from Gordon Ramsay's recipe for pork chops with mustard sauce. He should be giving credit to Gordon Ramsay.

[@Laufc03]

BS, recipe from the Burgundy region of France

[@MrKaprson]

the sauce came out a little bit thick in m opinion. Even tho the presentation together with the composition look awesome .. ill give it a try :)

[@shefinmathew1849]

I don't like French food. There is so much wastage of food. U can't cook anything without alcohol

[@JVerschueren]

Well, the cooking tradition does stem from a time where, in cities, the only real source of pathogen free liquid was beer and other alcoholic beverages, but I don't get the wastefullness you allude to. Unless you mean making everything from scratch in a home environment. I can see making a consommé at home would be daunting, because you'd have to source all ingredients (which would be scraps from other preparations in a restaurant or manor kitchen) and bin most of it, but I struggle to see where French cooking in general is wastefull.