Pork Tenderloin with Creamy Herb Sauce
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
This was really great. I made some modifications based on what I had in the cupboard, as well as other reviewer's comments. I used 2% milk instead of cream, which worked out fine. I sauteed 1 clove of garlic, minced, and about 1/4 cup chopped white onion with the carrots. I reduced the dried seasoning amount to 1 Tbsp, even though I doubled the rest of the sauce ingredients, and I used Italian Seasoning in place of the basil and parsley. The flavor was really intense! I served it with plain mashed potatoes (because I added garlic to the sauce) and a good fresh baked bread. I liked it a lot, and my husband did too. Thanks for the recipe!Read More
Maybe I shouldn't be reviewing this recipe, because I did change the recipe quite a bit. I doubled the sauce, added onions and garlic and used 2 lbs of pork tenderloin. I used milk in place of the cream and used fresh herbs (right at the end) in place of the dried. I also forgot to add the beef bouillon. The end result was ok - my hubs liked it better than I did. I just found that there was not a lot of big flavor and the sauce kind of separated during the final 20 minute cooking time.Read More
This was really great. I made some modifications based on what I had in the cupboard, as well as other reviewer's comments. I used 2% milk instead of cream, which worked out fine. I sauteed 1 clove of garlic, minced, and about 1/4 cup chopped white onion with the carrots. I reduced the dried seasoning amount to 1 Tbsp, even though I doubled the rest of the sauce ingredients, and I used Italian Seasoning in place of the basil and parsley. The flavor was really intense! I served it with plain mashed potatoes (because I added garlic to the sauce) and a good fresh baked bread. I liked it a lot, and my husband did too. Thanks for the recipe!
I browned the medallions in butter and chopped garlic, then added 1/2 cup chicken broth (mix in the flour here) to the hot pan. I used fresh basil and parsley, carrots, spinach and mushrooms. Served it with roasted garlic smashed potatoes as suggested, but this is great with pasta too. Yummy
I made this twice because I wasn't satisfied with it the first time. This is one of those recipes that everyone needs to tweak to their own liking. The second time I made it, I doubled the sauce, added garlic, a pinch of sugar and capers and used alot less basil. The basil tends to overpower the flavor of the meat and sauce. Next time, I will add some mushrooms.
Very nice. It gives a nice flavour to the meat, and it remains very tender. I've added 2 cloves of fresh minced garlic while frying the carrots for extra flavour. Quick and easy recipe, Great.
YUM! I changed a few things to accomodate what I had on hand...I used milk with a little bit of sour cream, chicken stock and fresh lemon juice for the sauce (doubled it of course) and added chopped onion and garlic with the carrots. The sauce was delish over our smashed potatoes. I will be making this again soon!
This recipe is easy to prepare and tasty. I use fat free 1/2 and 1/2 and add mushrooms. Next time I may add some onions as well. Best made d on a cold day, since it is rich and can be a bit heavy.
This was fantastic and so easy. It tasted like it took forever to make. I did double the sauce part of the recipe and then poured it over the red potatoes I fixed. Yummy!!
I've made this twice now. Very easy and simple, yet elegant and has a wonderful taste. The sauce is a little thin so I doubled the flour and that did the trick for me. I also used half and half which worked out fine. Thanks for the recipe!
My husband adores this recipe. I used milk instead of cream (didn't have cream) and it still turned out very nicely! The sauce really compliments the pork!
This is my family's favorite recipe using pork tenderloin from now on. In fact, it just might be my family's favorite recipe overall! Next time I think I'll try adding a little broth to make more sauce, though. Mushrooms might be a nice addition as well. Either way, this dish was delicious and easy to make. I'm planning on serving it the next time we have company.
Maybe I shouldn't be reviewing this recipe, because I did change the recipe quite a bit. I doubled the sauce, added onions and garlic and used 2 lbs of pork tenderloin. I used milk in place of the cream and used fresh herbs (right at the end) in place of the dried. I also forgot to add the beef bouillon. The end result was ok - my hubs liked it better than I did. I just found that there was not a lot of big flavor and the sauce kind of separated during the final 20 minute cooking time.
This was great. I added dijon mustard to the mix, about 1TBS. I love the extra tang it gives. We love mustard though. Doubled the sauce and served with red potatoes. I did not add carrots. It didn't sound like it fit. Frankly it was a week night and I did not feel like chopping. Turned out wonderful! -- Also did this with a whole loin 2 lb. Browned it, poured sauce over it, covered cooked at 325 for 1.5/2 hours took top off top, cranked the heat to 400 got a little crust and reduced sauce.. Yum!!
I wish I could give this more stars! We loved this, it was so delicious!! I used advise from different reviews and modified the seasoning - I used 1tsp basil, 1tsp Italian seasoning, and everything else the same as the recipe is written. Oops I also added garlic & onion (I usually add these to almost everything I make unless it would clash too much.) We also tried making more 'sauce' as many suggested - I used 1c cream and 1/2c wine. We did have leftover sauce because I was the only one who wanted it over my potatoes but the flavor was scrumpteous!!
Wow...this is SO yummy. I took other reviewers' suggestion and cut the amount of basil in half. I also added fresh garlic and onions to the carrot mixture for extra flavor. Instead of using light cream, I used fat free sour cream. It gave it a creamy mixture with a bit more flavor. The pork was so tender you didn't even need a knife!
Used 1% milk (no need to use cream, really), doubled the sauce, used italian seasoning and added minced onions & garlic as per one other reviewer. AWESOME!! Thanks for the great recipe!
Delicious and easy! I used evaporated milk instead of light cream and didn't have any dried parsley, but otherwise followed the recipe exactly. Served with yukon gold mashed potatoes. Will definitely make again!
This is one of the best recipes I've ever tried from AR, and at this point I've eaten over 300 of them! It's a company-worthy dish that is very easy to prepare. I planned to make it exactly as written, but in the middle of preparation I discovered I had no basil (HOW did that happen???) and I substituted Italian Seasoning. I liked the result so well I will probably go that route in the future. I served it over penne, and next time I would definitely double the sauce. This is outstanding, and I highly recommend it.
This is one of my husband's favorite meals. We eliminated the carrots and added mushrooms, garlic, and onions. We used only 1 ts of basil and doubled the flour, cream and wine and served it all over oregano garlic mashed potatoes.
This was SO EASY AND DELICIOUS! This took a total of 40 minutes start to table. And that was cutting the tenderloin, into medallions,too. I followed exactly. Whole family gave five star. Served with fresh mushrooms (cooked in the sauce) It did separate the sauce but I was going for an all-in-one-pan meal,not for company;so that was okay. Also, added fresh snow pea pods the last 2 minutes. Quick, healthy, low-carb and delicious one pan meal! I want to try it with fresh herbs next time to give it a little "fresher flavor". Great recipe, Carrie!
This was a great! I followed the recipe except I added twice the cream and added onions with the carrots.
This turned out pretty good, but something seemed like it was missing flavor-wise. It was eaten by kids ages 2-19, so that's a plus! I doubled the gravy to make sure there was enough to pour over the rice.
Yum! I had fresh basil & parsley which, in my opinion, really enhanced the flavor. Instead of serving with mashed potatoes, I served it over fettuccine & garnished with a little extra fresh basil & fresh diced tomatoes. Delizioso!
yum, I use the sauce for roasts, chicken, pork chops, and I use fresh basil! Just change the beef bouillon to chicken and use accordingly!
i thought this was great! The sauce was wonderful! I didnt cook it together with the *chops*, since i wanted more sauce, i didnt let it cook down....it was great with the carrots too! I'll make this one again!
Very good! Used milk instead of cream- and chicken broth instead of white wine. Turned out very well, and tasty. Great recipe.
Very Good!! My husband and I enjoyed this very much! Only thing I did different was add capers as someone else had suggested, but I only added them because I happened to have some to use up! Thanks for sharing this easy dinner recipe!
I can't tell you how many times I have made this recipe. It's WONDERFUL!!! I do substitute 3/4 Cup of Beef Broth instead of the bouillon granultes. Very easy recipe and the taste is Great, even my 8 year old loves it! Thanks for the recipe, this is a keeper in our house.
This was very good. I used olive oil instead of vegetable oil and half and half (couldn't find light cream, but figured this was close). This was easy to make but tasted like it took a long time!
Delicious with these changes: sauteed pork in olive oil, grated carrots added 4 cloves of garlic and 1/2 onion chopped, and replaced beef granules with chicken stock.
This right here is some tasty eats! I used fresh parsley (more of it), white pepper (which gave it a little zing) and I sliced the carrots instead of mincing them and finagled it on the grill...because it is a bit warm outside..turned out awesome!! Thank you so much Carrie, I will be using this again.
Great base recipe. I used Chervil (same ancestry as Parsley) instead of Parsley and a tbsp of Pesto without Pine nuts instead of dried Basil. I also added fennel since Chervil has an anise flavor. Excellent. I bet you could even add a little dijion mustard for some bite. Might try that next time. Meat turned out really tender and the sauce would be great over pasta.
Outstanding, I did add 1/2 an onion and 1 tsp of minced garlic when I sauteed the carrots. I also doubled the liquids and cut the basil to 1 tsp. My son thanked me for making this. So easy and so good. Thanks for the recipe.
This is a fantastic recipe. Very flavorful. I took the adive of others and added mushrooms and onions. I also added a couple of shallots and used fresh parsley. This is a keeper!
Pretty good! I subbed Herbs de Provence for basil and parsley. I also used 1% milk and 1/4 cup of sour cream in place of light cream. I bought a smithfield boneless tenderloin and sliced it - sliced beautifully and cooked following directions and it was perfect.
Really love the concept of this dish. Because I can't help myself.....these are my changes. I added my homemade basil pesto, fresh picked Chantrell mushrooms, red pepper flakes, Spanish sweet paprika, chunks of Provolone cheese and Old Bay Seasoning. Big bold flavour in a creamy sauce. Love it.
Quick and easy. Used a can of whole baby carrots instead of fresh carrots. Added some garlic powder and salt as well as some additional fresh basil at the end of cooking (also used the dried at the beginning). Used heavy whipping cream and used additional amounts. It was great tasty and served with plain couscous. Kids all ate it and really liked everything about the dish. Not to herby and definately not water. Will make again.
If I could give this 20 stars I would!!! The meat was so tender and tasty! I used FF milk and a bit of butter, because I had no light cream. I also added minced onion with the other herbs. I served it over whole wheat egg noodles. I can't wait to make again!!!
This was ok, but I a little too much basil for my taste.
Really yummy! The most elegant recipe for pork I've tried. I'd probably add more carrots next time since we love them and 1/2 cup isn't that much. A definite keeper.
We love this recipe...even my kids eat it. Super yummy and easy. I add a little more wine but that is about it for modifications.
Simply marvelous. I will make this again and again. I added mushrooms to the recipe.
Blah. Neither my fiance or I were fans of this. I was expecting a very flavorful dish, but to my disappointment, this was anything but.... I even added 1/4 cup chopped onion and a couple (large) minced garlic cloves to my carrot mixture during the sauteeing step. Because I couldn't find a 3/4 lb. pork tenderloin (I halved this recipe, but kept the sauce equivalents as is to ensure enough to cover our potatoes), I purchased a package of brown & serve pork chops that were approximately 1/2 - 3/4 inch thick. I pounded each a bit to give the appearance of a cutlet. One positive (I'm searching here...) is that my sauce thickened nicely. It seems that many had a problem with this (?). My sauce was a tad thin after having covered my chops (i.e. water condenses on lid and then drips into the sauce, diluting it), but I was able to fix the problem by bringing to a quick boil and stirring frequently for a minute or so. I think it would be wise to simmer everything UNCOVERED to prevent this. Served wtih garlic mashed potatoes (we LOVE garlic!), peas and breadsticks, this was a filling meal nonetheless. Thanks for sharing anyways!
This recipe is FANTASTIC!! Simple, readily available ingredients, and so delicious. I used Half and Half instead of cream, and I added minced garlic to the sauce. Husband agrees that adding cashews would add a delightful texture to this dish; although only when we are splurging as it would add quite a bit of calories and fat. My three year old son ate it up and wanted more. I made extra sauce, although I'm not sure it was necessary; I used the sauce to flavor my steamed asparagus; yum! I added the ingredients by sight, instead of measuring and it still turned out wonderful. I paired the pork with roasted rosemary red potatoes and will do that again. This is a simple recipe that I will use when I am cooking for company.
This was a very simple recipe to make. My kids loved it. I only had skim milk in the house but added 1/2 tsp extra of flour and still got a creamy sauce.
My family really liked this. I think it was pretty easy to make and the flavor was wonderful.
Great healthy recipe! Thank you!
Great recipe - I also modified somewhat; I eliminated the carrots and used mushrooms instead; I also sauteed 1 shallot and 2 lg garlic cloves. I used fresh parsley ~ just because I had it on hand. And, I doubled the wet ingredients and added 2 tsp of pork gravy mix along w/the flour (based on other reviews)to thicken the sauce...very tasty! Easy to make and it can be dressed up or down :)
was very good but I over cooked them, will cook for shorter time next time
This was delicious! I cooked a few cloves of garlic in the pan before browning the tenderloins, and skipped the carrots (I put them in the salad!) I also substituted chicken broth and some sugar for the wine. It was so good, and so easy!
My husband and I aren't huge fans of meals based around pork - but this sounded like a winner - and indeed it was! Will make again! Like other reviewers I added more liquid / seasonings to create more sauce.
It was a little bland (needs a bit more pepper) and added 1 tsp of minced garlic. Also the 20 minutes cooking time is a little low, actually cooked for 35 mins, until no longer pink inside. Good basic recipe and sauce adds visual appeal.
This was amazing! I absolutely loved it. My husband had trouble with it being tenderloin being used in this (he is a snob, feels sauces should be used for lesser cuts of meat), so I will be using this recipe with other cuts of meat. I did subsitute the white wine with chicken stock, and I used heavy cream because that is what I had in my fridge.
This was very good. My family loved it! I used milk and a bit of sugar in place of the cream and sherry instead of wine. I needed to up the milk to 1 1/4 because the sherry was a bit overpowering for my taste. I added some garlic to the recipe and served it with menestra (orzo) and gren beans.
My whole family loved this. Its so simple! The only thing I did different was I browned the tenderloin with onions first.
I made this for a dinner I had for 20 people. I used italian seasoning lightly sprinkled over the chops as they were browning. Once the chops were browned I simmered my carrots in the drippings and then cooked a double batch of the cream sauce. I prepped everything the night before and then cooked in my nesco roaster for like an hour at 300 degrees and served with garlic mashed potatoes and fresh corn. I had rave reviews from my guests.
I made this recipe using boneless center cut pork chops and mushrooms, onions and garlic in the sauce instead of carrots. It blew us away! It was sooooooo Yummy! I am going to make this for a church dinner that is coming up soon. Thanks!
I used Napa Valley Vineyards Chardonnay for the sauce. Simmering time was less than 20 minutes on low. I turned the heat off in 10 minutes and let the residual heat finish cooking the pork. I added salt to taste. The pork came out tender, and the sauce was delicious over a bed of yolk-free egg noodles. The dish looked delicious, tasted wonderful, and took less than 30 minutes to complete (a big plus for me). Thank you.
Made as written. 3 stars is generous. This was boring.
Made this recipe for dinner last night and used some left over tenderloin. 2 of the kids liked it, 2 didn't care for it too much because of the amount of basil and parsley. I used half and half to make the sauce and ended up adding more milk to make it more "saucy". I served over white rice. I enjoyed it, but will have to do a little "tweaking" next time to please the palates of the kiddos! thanks for sharing!
Yum yum! Also, one can easily substitute a cut chicken for the pork medallions.
I made this as directed, and there were too many herbs, not enough liquid. I added wine to try and thin the sauce, and while the pork was very tender, my family didn't like it. Some reviewers recommended doubling the sauce, I would recommend doubling the cream and wine, but not the spices. That would have improved the recipe.
After a few modifications this was phenomenal! I doubled the sauce based on other reviewers suggestion, but I wouldn't recommend it if you don't love a ton of sauce (I do love a lot, but I still had approx. 3/4 cup leftover). I sauteed 1/2 of a minced yellow onion and 2 cloves minced garlic with the carrots. I also used about 1/4 cup fresh minced parsley which I added right after adding the cream. (I did NOT double the dried basil, just added a pinch more). Served with garlic redskin mashed potatoes but next time I might try egg noodles.
I got a thinner pork tenderloin so I had smaller medallions. I'll repeat if I catch a thicker batch. It has a creamy and simple taste. I paired it with garbanzo tomato soup and it was dee-lish!
Delicious. I used chicken broth mixed with sour cream since I didn't have any light cream. So yummy!!
With the huge amount of spices in this recipe you would think it would have a strong bold flavor. However, this pork smelled and tasted blah. Maybe it would have been better with a little garlic or parmesan cheese, but we did not enjoy it at all. Also, maybe this recipe would be better if fresh spices were used instead of dried, and less amounts of them. sorry!
This is so yummy. The sauce is outstanding.I am not sure what the reason for the minced carrots wereThey took too long to cook and by the time I added the pork the carrots were too browned so I scraped them out and was still great. I found the sauce to be too thick so i did need to add some milk to thin it. This is a keeper for sure
This was absolutely delicious. I used a whole Tenderloin and sliced it. I could have bathed in the herb cream sauce...it was divine!! Thanks for sharing this - it will soon become a personal classic of mine.
This was unbelievable!! The minced carrots gave kicked up the presentation so it looked pro!! My entire family absolutely loved it. I over 2 pounds of pork so I doubled the sauce which was great because we used it as a sauce on our broccoli! This is a keeper, thanks for sharing!
This is the only way I cook pork tenderloin from now on. I use this creamy sauce for other recipes too like chicken or pasta. I love it with loads of taragon. Yummy
Found this recipe while looking to make a birthday dinner for my uncle who has a gluten allergy. Based on other reviews I used 2 lbs. of tenderloin and doubled the sauce, but did NOT double the parsley and basil. I substituted corn starch for the flour (for Uncle Gene) and used mushrooms in place of the carrots (not a carrot fan). It turned out great and I'm making it again tonight! Thanks for the recipe!!
This dish was nice and easy but still had a fancy look to it. Made for Valentine's day dinner and it was a hit! I did follow some of the other reviewer's advice and doubled the sauce which was good since I wanted to serve it over potatoes.
I made this recipe with two modifications, I used extra broth instead of the wine, and at the end I added two big squirts of Dijon mustard, this added great flavor. I had tasted it at the end for seasonings and probably because I left out the wine it was lacking in flavor, but the Dijon Mustard did the trick this recipe was rated a keeper by my family of 6.
I made this last night and was it ever good. However I did not have pork only turkey tenderloin. It was excellent with the turkey. I did add the onion and garlic also. My family loved it so next time I will try pork as I am sure it is just as tasty.
This dish wasn't stellar. Even though I added minced garlic and onions, and mushrooms, and rosemary, to the browning pork medallions, it never transcended "blah." I would also advise cutting down the final simmering time. Everyone else at dinner declared it to be either "fine" or "good." Without higher praise, this warrants three stars. You can find more flavourful uses for your pork tenderloin.
This recipe has a pleasant flavor but nothing outstanding. I did have to make more sauce for my gravy-loving husband, though.
Absolutely delicious! I didn't have cream, so I used milk. I didn't have wine, so I used chicken broth. I doubled both of those for more sauce. I also served it over a bed of rice. So good!
I did add more carrots to the sauce instead of a half cup and the grocery store didn't have any medallions. I used boneless butterfly chops instead, but the recipe still had great flavor. A little extra zing. :) I've already made it again since I loved it so much. The sauce really helps in making the pork a little more tender.
This was easy and delicious. I used the sirloin pork chops instead of tenderloin and it was very tender. While browning the pork, I did sprinkle it with seasoning and salt and garlic pepper to add to the taste. The entire family loved it!
We really liked this recipe, great flavor and very simple!
An excellent recipe! Everyone loved it. The cream herb sauce is so wonderful I usually make a little extra to put on mashed potatoes.
This is an excellent base recipe. I added diced onion and minced garlic with the carrots, and sliced mushrooms with the basil/parsley. I used fresh basil since I have a ton of it growing outside. I didn't have light cream, but I did have heavy cream and nonfat milk, so I used about 1 part heavy cream and the rest nonfat milk. Everyone loved this, and I will definitely make it again! Thanks!
Results are quite good with the modifications others had suggested such as onion, garlic added with the carrots, which I more than doubled. Still sauce was a little bland, so I added half teaspoon of low sodium chicken stock granules, did the trick. Super easy and quick to prepare. Served with mashed potatoes, and steamed broc and cauliflower. Everyone enjoyed it. Thanks.
Family liked it but I didn't. I don't think I am over fond of basil. There are better things to do with a tenderloin. Sorry!
I'm not a fan of pork, but found this recipe to be the best I have ever tried. Great flavor. I used half the amount of basil and a whole can of beef stock instead of the bouillon. I also used cooking sherry instead of the wine. I will be sending this recipe to my father who loves Pork.
I like cream sauces so I thought this recipe was good. I did tweak it a bit: sautéd onions and garlic instead of carrots, used milk and a bit of sugar instead of cream and then added a bit more flour to thicken, 1 tsp. basil instead of 1 Tbsp. Added a bit of salt too.
This was delicious. I doubled the sauce ingredients, but not the spices and it was plenty herby enough. This is one recipe that we are sure to make over and over.
I've made this twice now and my husband and I just love it! I use chicken bouillion instead of beef (just cause that's what I have on hand) and add a little more wine than the recipe calls for. :) One of our favorite meals, by far! The sauce is exquisite!
This recipe is simply superb! We have tried to make little changes like using a heavier cream to make the sauce a little thicker but all in all this recipe is perfect! Wonderful dish.
We've made this several times and everybody who has tried it has loved it. If you're not concerned about fat content, it's even better with heavy cream instead of light. It works nicely with red meat too if you substitue red wine for the white!
I loved this. Easy and very tasty. My wife was not as crazy about the herbs, but that was just her personal taste.
I ADDED A WHOLE LOT MORE CARROTS THAN CALLED FOR, MUSHROOMS AND BROCCOLI. A LITTLE TO MUCH BASIL, NOT ENOUGH GARLIC. AFTER A BIT OF ADJUSTMENTS...WONDERFUL!!!!!! WILL KEEP THIS RECIPE!!!!! THANKS. OH YEAH.....SERVED IT ON RICE.
A really great dish! I used milk instead of cream and fresh parsley instead of dry. I doubt that would make much of a difference but it turned out really well. Even my 8yr old LOVES it!
Super recipe. Made it this evening and it was just delicious. Next time though I will add a little cayenne pepper we like a little zip in our food.
Very rich. I served it on egg noodles. I added onion and garlic, reduced and grated the carrot, sweat all the veggies in a tbsp of butter, doubled the wine, and added enough broth to cover meat as it simmered. Turned out like a pork stroganoff. Next time I may use bacon instead of butter to upp the pork ante.
I dont give 5's out very often but this was excellent. I skipped the carrots and added 'shrooms instead. Served it with garlic mashed 'taters and a spinach salad. EXCELLENT. Even my son ate it and said it was a keeper. Thanks!
An easy and delicious recipe. I substituted whole milk instead of cream and used italian seasoning instead of parsley. I doubled the sauce and it was great served over rice. My 3 year old and 17 month old loved it too.
Excellent recipe. Easy to prepare. Would reccommend for dinner parties.
My family enjoyed this. I didn't have carrots, so I skipped that part. I browned pounded medallions, seasoned with a bit of black pepper. Based on other reviews, I doubled the sauce ingredients. I didn't have bouillon granules, so I softened two bouillon cubes with a touch of boiling water. I substituted 2 T of homemade Italian seasoning for the basil and parsley. (I don't care for the taste of dried parsley.) If I had fresh basil and parsley, I might have used them instead. I was tempted to add dried rosemary and minced garlic, but these flavors were already in the Italian mix. I used 4 tsp flour and 1 tsp black pepper with the herbs. I stirred in my bouillon mixture and 1/4 c wine (wasn't sure if we would care for it doubled). This made a thick mixture which I added to the warmed 1 1/3 c cream. Actually, I only had about 1/2 cup cream and used 1% milk for the rest. I added the pork back in and simmered for about 15 minutes. I would definitely recommend doubling the sauce ingredients to the quantities I used. I actually added in a touch more milk as the sauce got a little too thick. It sounds like I made a lot of changes, but really I just had to accommodate what I had on hand. This was easy to make - even the first time. I would definitely make it again for my family. I think there is plenty of opportunity to adjust the sauce flavors if you want. I would have loved a touch of Dijon, but my daughter would not have eaten it.