Mustard Cream Sauce

1. Add 3/4 cup (180ml) heavy cream to a medium saucepan over medium heat

2. Add 1/4 cup (60ml) sour cream to the saucepan

3. Bring mixture to a gentle simmer while whisking constantly

4. Simmer for 4–8 minutes until slightly thickened and coats the back of a spoon

5. Reduce heat to medium-low

6. Add 2 tablespoons (30g) Dijon mustard to the saucepan

7. Add 1 tablespoon (4g) fresh thyme (or 1 teaspoon dried thyme)

8. Whisk and simmer for 2 minutes until fully combined

9. Add salt (about 1/4 teaspoon or to taste)

10. Add black pepper (about 1/8 teaspoon or to taste)

11. Whisk well and remove from heat

12. Serve warm over meat, fish, or vegetables