Mustard Sauce


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.

Hot Mustard Sauce

Hot Mustard Sauce

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
Course: Sauces & Gravies
Author: The Cook
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Ingredients

  • ½ cup mustard powder
  • ½ cup white wine vinegar
  • 1 large egg
  • ¼ cup sugar
  • 1 teaspoon cornflour (cornstarch)
  • ½ teaspoon salt

Recipe Instructions

  • 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.

Cooks Notes & Variations

This sauce will keep for 2 weeks, covered and chilled.
Use the cold thickened sauce as a condiment for cold meat sandwiches

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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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