Mustard Sauce
A gentle stovetop cook gives dry mustard a creamy, lightly sweet body instead of a harsh edge. After a night in the refrigerator, it spreads smoothly over a slice of holiday ham.
Recipe link
Prep time5 min
Cook time10 min
Total time2 hr 25 min
- Course
- Marinades And Rubs
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 45
Ingredients
Mustard Sauce
- 2 large eggs
- ½ cup brown sugar
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons dry mustard — mustard powder
Stir in After Cooking
- ¼ cup butter or margarine (½ stick), cut into 4 pieces — (½ stick), cut into 4 pieces
- 2 tablespoons distilled white vinegar
Instructions
- Whisk the Eggs: In a medium heavy-bottomed saucepan, whisk the eggs for about 30 seconds until smooth and slightly frothy.2 large eggs
- Add the Remaining Base Ingredients: Using the whisk, add the brown sugar, salt, milk, and dry mustard. Whisk for about 1 minute, scraping the bottom and corners of the saucepan, until evenly blended and free of dry mustard lumps.½ cup brown sugar, ¼ tsp salt, ½ cup milk, 4 tbsp dry mustard
- Cook the Sauce: Set the saucepan over medium-low heat. Cook for 6–10 minutes, whisking constantly and scraping across the bottom and into the corners, until the sauce thickens enough to coat the back of a spoon, small bubbles appear around the edge, and an instant-read thermometer registers at least 160°F. Do not allow the sauce to reach a rolling boil.mustard sauce mixture
- Finish the Sauce: Remove the saucepan from the heat. Whisk in the butter or margarine one piece at a time until completely melted, about 1 minute. Gradually whisk in the vinegar for about 30 seconds, until the sauce is smooth and evenly blended. If any egg flecks or mustard lumps remain, pour the sauce through a fine-mesh strainer.¼ cup butter or margarine, 2 tbsp distilled white vinegar
- Chill: Pour the sauce into a clean heatproof jar or airtight container. Let it cool for 10 minutes, then cover and refrigerate for at least 2 hours, or overnight, until cold, thickened, and spreadable. Stir before serving.
Notes
- Use Dry Mustard: Dry mustard, also labeled mustard powder or ground mustard, provides the signature sharp flavor and smooth texture. Prepared mustard will produce a noticeably different sauce.
- Cook Gently: Keep the heat at medium-low and whisk without stopping. Remove the sauce from the heat once it has thickened and reached at least 160°F. A rolling boil can make the eggs grainy or cause the sauce to separate.
- Strain If Needed: Properly cooked sauce should be smooth without straining. Use a fine-mesh strainer only if small egg flecks or mustard lumps remain.
- Make Ahead: The sauce develops its best flavor and spreadable texture after several hours in the refrigerator and can be made a day in advance.
- Storage: Store in a tightly covered container in the refrigerator for up to 4 days. Stir before serving if minor separation occurs.
- Serving Ideas: Excellent with baked ham, pork roast, ham sandwiches, deviled eggs, and cold meat platters.
Nutrition (Approximate Per Serving)
Yield
About 1½ cups sauce — Serving size: About 1 tablespoon
- Calories
- 45
- Carbohydrates
- 4.5 g
- Protein
- 1 g
- Fat
- 3 g
- Saturated Fat
- 1.5 g
- Cholesterol
- 20 mg
- Sodium
- 30 mg
- Fiber
- 0.1 g
- Total Sugars
- 4.5 g
Equipment
- Medium heavy-bottomed saucepan (Medium size; heavy bottom is required for controlled, even heating.)
- Whisk or spiral whip
- Instant-read thermometer
- Fine-mesh strainer (Optional; use only if small egg flecks or mustard lumps remain.)
- Measuring cups and spoons
- Heatproof jar or airtight container (Use a container large enough to hold about 1½ cups of sauce.)