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Two of my favorite ingredients are combined together in this flavorful Parmesan-Mustard Sauce.



I think that both dijon mustard and Parmesan cheese are the perfect complement to almost any vegetable. So, one night when I wanted to jazz up my Roasted Root Vegetables a bit, I created this sauce. A delicious combination of thickened vegetable broth, Parmesan cheese, two types of mustard and sesame seeds, this sauce is nutty, mustard-y and full of flavor – yet doesn’t overpower the roasted veggies. And, I discovered it’s equally as delicious on crab cakes!


Parmesan-Mustard Sauce

  • Author:
  • Yield: Makes around 1 1/4 cups


  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse grain mustard
  • 2 tablespoons sesame seeds (toasted or not)
  • fresh ground pepper, to taste


  1. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking, for 3 minutes.
  2. Whisk in broth; increase heat to medium and bring to a low boil. Continue cooking, stirring or whisking, just until thickened.
  3. Whisk in Parmesan cheese, and continue cooking just until cheese is incorporated.
  4. Remove from heat and whisk in mustards and sesame seeds. Season to taste with fresh ground pepper. Serve immediately.




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