Salmon with Creole Mustard Sauce 4 tbsp unsalted butter, melted 3 tbsp light brown sugar 3 tbsp soy sauce 2 tbsp fresh lemon juice 2 tbsp white wine 1 (2 lb) salmon fillet, cut into 4 portions Creole Mustard Sauce 1 cup whipping cream (or half and half) ¼ cup stone-ground or whole-grain mustard 1 tsp Dijon mustard 4 tsp Worcestershire sauce ½ tsp dried basil ¼ tsp ground black pepper ¼ tsp white pepper ¼ tsp cayenne pepper 1 cup sour cream