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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
 

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