Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

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"A creamy mustard sauce with a rich texture that is perfect with pork. We have always used this on ham with our Christmas dinners... a family favorite, and one of the only 'family recipes' we have."

Ingredients 30 m {{adjustedServings}} servings 322 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.
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Reviews 15

  1. 19 Ratings

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MKW1
10/26/2005

Use the same recipe, just a slightly different cooking technique, from an old Fanny Farmer Cookbook. It's wonderful! You can change the sweet/sour ratio by varying the amount of sugar to vinegar. This stuff is so good I'll eat leftover sauce out of the fridge with a spoon. It is also tasty on fish, spinach, and esp. corned beef.

TheCambodianCook
11/28/2007

This was excellent! I didn't have a double boiler, so I just toss all the ingredients and follow the direction as if I had a double boiler. This would be a great dip for chicken fingers or as a sandwich spread.

SMOKIN3
4/19/2006

Great sauce! I served it with our Easter ham (14 people) and it was a hit! I used about a quarter less sugar as it was sweet enough. I think the next time I make it I will add fresh tarragon.