Mustard Sauce
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 292
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 6
- Cholesterol
- 168
- Sodium
- 453
- Total: 6 hr 20 min
- Prep: 6 hr
- Cook: 20 min
Ingredients
2 tablespoons dry English mustard
6 tablespoons cider vinegar
2 large egg yolks
1/3 cup sugar
1 teaspoon kosher salt
1 1/2 cups half-and-half
Directions
- In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
- In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.