«

»

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
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
Author:
Recipe type: Sauce
Ingredients
  • ½ cup dry mustard powder
  • ½ cup white wine vinegar
  • 1 large egg
  • ¼ cup sugar
  • 1 teaspoon cornflour
  • ½ teaspoon salt
Instructions
  1. Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.
  2. Bring a medium saucepan filled with ½ cm water to a simmer.
  3. To bowl of vinegary mustard, whisk in ¼ cup water, egg, sugar, cornflour, and salt.
  4. 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.
Notes
This sauce will keep for 2 weeks, covered and chilled.

Use the cold thickened sauce as a condiment for cold meat sandwiches

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining