Classic Steakhouse Mustard Sauce | Recipe

This is one of the classic steakhouse sauces. It’s pretty much good on any meat or poultry cooked with MEATER. It’s excellent with grilled meats, but where you can get a little extra flavor is by reverse searing a steak in a cast iron pan. The fond or caramelized meat drippings will add body and so much flavor to your sauce.

This recipe makes enough for a massive ribeye that would easily feed 2-3 people. Adjust the seasonings to taste. It does contain a bit of alcohol that gets cooked out, but you can easily omit it.


  • 2 tbsp butter
  • 1 shallot, finely minced
  • ¼ cup vermouth or cognac (bourbon works, too)
  • 1 ½ cups of heavy cream
  • 1 ½  tbsp grainy mustard
  • 1 tsp maps, agave, treacle or honey (optional)
  • 1 tbsp finely chopped tarragon (any herb of your choice will work)
  • Pinch of salt and pepper to taste


  1. After you reverse sear your steak in a smoking hot pan, turn the heat off to let it cool a bit (about 5-6 minutes) and not burn the ingredients.
  2. Add the butter and shallots and turn the heat back on to maintain medium high heat. Sauté the shallots until translucent (about 4-5 minutes).
  3. Add the your alcohol carefully so as not to flame (although some people do this to cook off the alcohol). Cook for 3-4 minutes or until the alcohol has reduced by half.
  4. Add the heavy cream and your maple, honey or other sweetener and let this come to a low simmer. Watch carefully as it may bubble over. Reduce the liquid by a third or until the mixture coats the back of a spoon. It should be the texture of pancake batter.
  5. Off the heat but while the mixture is still hot, whisk in the mustard until thoroughly combined/ Stir in the tarragon. If you seasoned your steak well, that salt and pepper will have infused your mixture, but taste for seasoning and add.