This lemon and mustard cream sauce is perfect on basically everything. I originally made this easy mustard sauce to put on a pork schnitzel dish, but it’s equally great on fish and chicken. It’s creamy from the béchamel, tangy from the lemon juice and mustard, and a little licoricey from the tarragon.

Ingredients:

• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 Tbsp. Dijon mustard
• 1 Tbsp. coarse ground mustard (could also use 2 tablespoons of Dijon mustard instead of 1 tablespoon each Dijon and ground mustard)
• Juice of half a lemon
• 1 cup heavy cream
• 1 cup chicken broth
• ¼ tsp. each black pepper, salt and tarragon

Directions:

1. In a medium saucepan over medium heat, melt the butter. Add the flour, whisking constantly, and cook for 2 minutes.
2. Add the mustards and lemon juice, whisk well and continue to cook for 1 minute.
3. Add the cream, chicken broth and spices, whisking until the mixture comes to a simmer. Reduce the heat to medium-low and cook for about 20 minutes, until the sauce has thickened.

Yield: 1 ½ cups.