I know, I know—it’s still summer, we’re even in the middle of a heatwave. In The Netherlands, zuurkool (sauerkraut) is usually eaten in the colder months, but for me, it’s an all-year-round favourite. To keep things a little lighter and summery, I like serving it with pan-fried cod and simple boiled new potatoes. And to bring it all together? This creamy mustard onion gravy. Sweet, tangy, velvety and full of flavour, it ties the whole dish together beautifully.
The gravy is the star of the plate: onions gently caramelised, deglazed with a touch of mustard, and finished with cream for that luxurious texture. It’s one of those sauces that instantly turns humble ingredients like potatoes, fish or sauerkraut into something truly comforting and delicious.
I served this with organic sauerkraut from the Pluktuin in Amsterdam West. This gravy also works great with Pastrami for example.
Why You’ll Love This Creamy Mustard Onion Gravy
✔️ Perfect balance of flavours – sweet caramelised onions meet tangy mustard and creamy richness.
✔️ Versatile sauce – pairs beautifully with fish, chicken, potatoes, or classic Dutch zuurkool.
✔️ Simple ingredients, big flavour – just a few pantry staples and 20 minutes is all you need.
✔️ Comfort food all year round – hearty enough for winter, but light enough for summer.
FAQs
Can I make this mustard onion gravy ahead of time?
Yes! You can prepare the gravy up to 2 days ahead. Store in the fridge and gently reheat on the stove, adding a splash of water or cream if needed.
What kind of mustard works best?
I used Dijon mustard for a smooth, tangy kick. But you can also try wholegrain mustard for extra texture.
Can I make this gravy vegetarian?
Absolutely. The recipe is naturally vegetarian—just serve with roasted veggies or crispy potatoes instead of cod.
What else does this gravy pair with?
Not at all! While it’s amazing with Dutch sauerkraut, it also pairs beautifully with chicken, sausages, or even roasted vegetables.
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