Mustard Sauce

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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

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
0 from 0 votes
Course: Sauces & Gravies
Author: The Cook

Ingredients

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

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.
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Notes

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

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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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