Sauce Froide de Moutarde pour Asperges et Artichauts de Mme Vignon

Cold Mustard Sauce for Asparagus and Globe Artichokes from Mme Vignon

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

I had arrived to talk to M. Vignon about his chestnut bread. As we walked into the bakery to check some details on the flour bags we met Mme Vignon in her tiny, neat cuisine de coin tucked in behind the shop. She was scraping some fat white sticks of asparagus to serve for lunch. We discussed sauces for asparagus and she insisted on making her own mustard sauce straight away for me to taste. Once the asparagus is over, I find it goes well with globe artichokes too.


  • 1 teaspoon smooth Dijon mustard
  • 3–4 tablespoons fruity olive oil
  • a little white wine vinegar
  • 2 tablespoons crème fraîche
  • salt, milled pepper
  • freshly cooked asparagus or globe artichokes


Blend the mustard with the oil and add just a little wine vinegar with the crème fraîche and salt and pepper to season. Spoon the sauce into small cocotte dishes and serve with the asparagus or artichokes.