Creamy Whiskey Mustard Sauce

This cream sauce is easily a show stopper for salmon fillets, beef hangar steak, or even vegetables.

Prep Time:
2 mins
Cook Time:
5 mins
Total Time:
7 mins


  • ¼ cup unsalted butter

  • ¼ cup chopped pecans

  • ½ cup whiskey

  • ½ cup heavy cream

  • 2 tablespoons Dijon mustard

  • 1 tablespoon pure maple syrup

  • salt to taste

  • freshly ground white pepper to taste


  1. Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.

  2. Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

Variation for chicken

See my original sauce recipe at

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