Mustard Sauce
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
English Mustard (dry)6 tbsps
Cider Vinegar2 large
Egg Yolk1 cup
Sugar1 tsp
Kosher Salt1.5 cups
Half-And-HalfDirections:
1
In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste
2
Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight
3
In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste
4
Whisk in the half-and-half
5
Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes
6
Do not let the mixture boil at any time
7
Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy
8
Pour sauce into a bowl
9
Set the bowl of sauce in a bowl of ice water
10
Stir the sauce to cool
11
Serve
12
Store covered in the refrigerator for up to 2 days
13
Serve with baked ham, pork or on sandwiches