Easy to make, this tangy & slightly sweet mustard sauce goes really well with pork chopsI have featured recipes for mustard sauce on the blog before (“Fresh Asparagus with a Mustard Sauce” which you can see over here & “Chicken Breasts In A Tangy Mustard Sauce” which you can see over here) but this is a slightly different recipe which I’ve recently discovered, which is really thick, tasty, slightly sweet and so simple to make.
This mustard sauce is great served with pork chops and you can easily make it a few hours before you plan to use it, and simply heat it up in a double boiler just before serving. (If you don’t have a double boiler, just use a stainless steel mixing bowl which fits snuggly into the top of one of your saucepans or pots – it does the job just as well !)
If you don’t have dry Mustard, you can use 3 to 4 teaspoons of prepared mustard instead (or to taste). I use a milder Dijon mustard for this sauce.
I have included measurements (which I’ve used successfully for this recipe) in the equivalent cups/tablespoons & teaspoons for those of you who don’t work in ml’s.
Easy Mustard Sauce (from “More Food With Flair” by Lynn Bedford Hall)
250 ml Milk (1 cup)
1 Egg yolk
10 ml dry Mustard (2 teaspoons)
37,5 ml Flour (2 tablespoons & 1 ½ teaspoons)
12,5 ml brown Sugar (2 ½ teaspoons)
12,5 ml brown Vinegar (2 ½ teaspoons)
pinch of Salt
knob of Butter (about 1 level tablespoon)
Place all the ingredients (except the butter) in the top of a double boiler & whisk well. Stir over the simmering water until thick & smooth, then add a knob of butter.
This mustard sauce is great served with pork chops and you can easily make it a few hours before you plan to use it, and simply heat it up in a double boiler just before serving. (If you don’t have a double boiler, just use a stainless steel mixing bowl which fits snuggly into the top of one of your saucepans or pots – it does the job just as well !)
If you don’t have dry Mustard, you can use 3 to 4 teaspoons of prepared mustard instead (or to taste). I use a milder Dijon mustard for this sauce.
I have included measurements (which I’ve used successfully for this recipe) in the equivalent cups/tablespoons & teaspoons for those of you who don’t work in ml’s.
Easy Mustard Sauce (from “More Food With Flair” by Lynn Bedford Hall)
250 ml Milk (1 cup)
1 Egg yolk
10 ml dry Mustard (2 teaspoons)
37,5 ml Flour (2 tablespoons & 1 ½ teaspoons)
12,5 ml brown Sugar (2 ½ teaspoons)
12,5 ml brown Vinegar (2 ½ teaspoons)
pinch of Salt
knob of Butter (about 1 level tablespoon)
Place all the ingredients (except the butter) in the top of a double boiler & whisk well. Stir over the simmering water until thick & smooth, then add a knob of butter.
