This hot mustard sauce is a fantastic accompaniment to ham, corned beef, grilled chicken, and a juicy steak — use it in place of your favourite table mustard. The feisty, hot kick of the mustard is tempered by the acidity – for a less tangy mustard sauce you can substitute the white wine vinegar for an equal portion of the corned beef cooking water.
- ½ cup mustard powder
- ½ cup white wine vinegar
- 1 large egg
- ¼ cup sugar
- 1 teaspoon cornflour (cornstarch)
- ½ teaspoon salt
- Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.
- Bring a medium saucepan filled with ½ cm water to a simmer.
- To bowl of vinegary mustard, whisk in ¼ cup water, egg, sugar, cornflour, and salt.
- Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.