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Mustard Sauce

12 Apr

Ok, before you cringe and make a face and wonder what in the WORLD mustard sauce is….I encourage you to take  a deep breath and read on. It’s delicious and the perfect condiment for your Easter ham. To be fair, as a little kid, this was not my favorite recipe. I wasn’t a big mustard person. But I had one of those food epiphanies about mustard (also had a similar experience with countless other fantastic foods with a list too long to put in a blog post…) and I encourage anyone to give this a try. Even if you look at mustard and go “meh”…this isn’t so overwhelmingly mustardy and it’s the perfect tang to go with a juicy ham. Just try it. Ok? You promise? Ok!

This is actually similar to a hollandaise sauce in that there’s butter involved and you do a lot of stirring. Put on some music, some Downton Abbey, or make sure you have other folks in the kitchen to harass while stirring. That’s how I cope. You may have a different coping mechanism.

Ingredients:

  • 4 Tbsp dry mustard
  • 1/2 c. of sugar
  • 2 eggs
  • 1/2 c. milk (skim if you’re a cool kid…just putting that out there)
  • 1/2 c. vinegar
  • Butter the size of an egg. (Really. The size of an egg. This is as the recipe dictates. No more, no less. Egg size.)
How to Make:
Add your dry mustard and sugar together in a medium-sized mixing bowl until they’re thoroughly intermingled. Otherwise known as ‘mixed’. I like using other words. As you’re probably well aware.

Moving on! Take your two eggs and beat them! (Not like that.) Beat them until you’re satisfied they can’t be beaten anymore…and then add them to your mustard/sugar concoction. (I hope your egg beater is as hysterical as this one.)

Now add in the milk and vinegar. Stir…stir…stir.

Now…the butter. I know, the size of an egg?! What?! So I grabbed an egg and measured. It’s ABOUT 3.5 Tbsp of butter – as you can see in my picture. Perhaps you have bigger or smaller eggs, but I’d say 3.5 Tbsp should be approximately correct. I sliced up the butter into small pieces to aid in the melting/boiling process.

Pour your mixture into a saucepan and bring it to a boil on low/medium heat. You cannot stop stirring. CANNOT! Ok, perhaps to scratch your nose or give a high five…but that’s it. No excuses. Stir baby stir!

When it comes to a full boil, give it about 20 or so seconds before removing it from the heat and letting it cool to room temperature. You’ll see that the sauce has really thickened up at this point and it smells pretty dang good. If you’re into buttery mustard (Which I think you will be after tasting it…if you aren’t already).

We pour this into a gravy boat for serving and keep in the refrigerator prior to and after serving if needed. It can be reheated easily prior to eating and can be served warm or cold. It does only keep well for a day or so, but we usually go through the majority at Easter dinner (which usually involves 4-7 hearty servings total). Unless it’s just you enjoying this sauce all by your lonesome, you shouldn’t have too much leftover.

I hope you give it a try! It’s delicious with ham, but could be great with a chicken breast too I suppose.

Please let me know what you think if you do try this or any of the other recipes I’ve posted thus far! I love to hear your comments (even if they’re making fun of me…I can take it)!

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