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Tangy Mustard Sauce

Western.Chefs's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Dry mustard 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  1% fat milk 1 Cup (16 tbs)
  Egg yolks 2 , beaten
  Cider vinegar 1 Cup (16 tbs)
  Heavy cream 2 Tablespoon
Directions

1. In a medium-size bowl, sift together the sugar, mustard, flour, and salt. In a medium-size saucepan, heat the milk over moderate heat just until it begins to simmer. Gradually whisk in the sugar mixture, then the egg yolks, then the vinegar. Whisking constantly, return to a simmer.
2. Lower the heat and simmer, uncovered, whisking occasionally, for 45 minutes. Remove from the heat and whisk in the cream if you wish. Cover and refrigerate for up to 3 days. This sauce is wonderful with baked ham, roast beef, and corned beef.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Mustard
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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