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#1 Mon 01 Jul 13 11:34am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Mustard Sauce

In the past the sauces that I cook for pork have been apple (a long time ago), black pepper and mushroom, all of which I enjoy (of course). However, I recently fancied a change and am considering a mustard sauce (I love mustard). Checking on the net, many of the sauce recipes include quite a lot of sugar or honey (which I  prefer not to have) and, of course, are untried. I am quite prepared to experiment and if someone has a base recipe that they are prepared to share for virtually unsweetened mustard sauce, I would be grateful if you would post it.

Cheers

Y

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#2 Mon 01 Jul 13 1:24pm

Earthmum

Forum champ
Occupation HR / mum / jack of all trades
From England
Member since Mon 21 Sep 09

Re: Mustard Sauce

Try these

*Onion and Mustard Sauce*
Serves 6

A delicious sauce to serve with gammon or bacon. 

1 large onion, peeled and finely chopped
1 rounded teaspoon of dry mustard powder
1 rounded teaspoon of grainy mustard
1 1/2 ounces of butter (3 TBS)
1 ounce plain flour (2 TBS)
6 fluid ounces of milk
6 ounces of ham stock
fine sea salt and freshly ground black pepper to taste


Melt 2 TBS of the butter in a saucepan.   Add the onion.  Cook over the lowest heat possible,  for about 20 minutes without colouring, stirring occasionally.   Whisk in the flour  and mustard powder, and cook over low heat for about a minute.  Whisk in the milk a little bit at a time.  Whisk in the ham stock in the same way.  Cook and whisk until the mixture bubbles and thickens somewhat.  Allow to simmer for about 5 minutes. Whisk in the remaining butter and the grainy mustard.  Taste and adjust seasoning with salt and black pepper to taste. (You probably won't need any salt, depending on your tastes.)


Chicken with Mustard Cream Sauce
Ingredients
•    4 whole Boneless, Skinless Chicken Breasts
•    2 Tablespoons Olive Oil
•    2 Tablespoons Butter
•    3 whole Garlic Cloves, Minced
•    1 cup Brandy (or White Wine If Preferred)
•    1 Tablespoon (heaping) Dijon Mustard
•    1 Tablespoon (heaping) Grainy Mustard
•    1/4 cup (to 1/2) Heavy Cream
•    1/4 cup (to 1/2) Chicken stock
•    Salt And Pepper, to taste
Heat oil and butter in a large pan - cook chicken, remove  Reduce the heat. Add the garlic Next pour in the brandy (or wine if using) reduced by half. Stir in mustards then pour in the cream and chicken stock, adding more if the sauce seems too thick.  Add chicken breasts back to the pan, Allow sauce to cook for another few minutes,

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#3 Mon 01 Jul 13 3:04pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Mustard Sauce

This always gives me good results.  Usually I season a pork shoulder and stud it with garlic cloves.  Tie it tightly and roast on a rack in a medium heat oven for about 2-3hrs and then serve sliced and with mustard sauce.  It is divine!  Sorry I didn't provide any measurements, I'm a "little bit of this, little bit of that" type of cook.

•    Drippings
•    Shallots
•    Thyme
•    Butter
•    Dijon mustard
•    Lemon juice
•    Chicken stock
•    Heavy cream
•    Salt/pepper
•    *** there is no garlic in this sauce, although the pork dish might.

1.    Using some of the drippings from a roast pork dish put in a medium pot and add a little butter.
2.    Sautee the shallots and thyme until soft
3.    Add the mustard and lemon juice
4.    Add the chicken stock and reduce
5.    Turn off the heat, add just a little heavy cream and season to taste.
6.    Strain and serve alongside pork.

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#4 Tue 02 Jul 13 10:50am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Re: Mustard Sauce

Earthmum wrote:

Try these

*Onion and Mustard Sauce*
Serves 6

A delicious sauce to serve with gammon or bacon. 

1 large onion, peeled and finely chopped
1 rounded teaspoon of dry mustard powder
1 rounded teaspoon of grainy mustard
1 1/2 ounces of butter (3 TBS)
1 ounce plain flour (2 TBS)
6 fluid ounces of milk
6 ounces of ham stock
fine sea salt and freshly ground black pepper to taste

That sounds good but I may need to make an adjustment, i.e. we don't have "grainy mustard" here. I'll substitute dry mustard at that stage. Also, do you think it would work using yoghurt in lieu of milk?

Cheers and thanks

Y

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#5 Tue 02 Jul 13 11:02am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Re: Mustard Sauce

koukouvagia wrote:

I'm a "little bit of this, little bit of that" type of cook.

Aga aga? Are you Malay?

Again, I would need to make some adjustments. Thyme is difficult to obtain here as is heavy cream (or any none synthetic cream). I could omit the former and substitute yoghurt for the latter?

It's worth a try.

Cheers

Y

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#6 Tue 02 Jul 13 1:44pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Mustard Sauce

No heavy cream???  I guess you can try using yogurt but the problem is that yogurt breaks in heated sauces.  You may have to strain.  You don't have to use thyme, you can use any herb you like but a world without thyme is not worth living in sad

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#7 Thu 04 Jul 13 11:35am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Re: Mustard Sauce

koukouvagia wrote:

No heavy cream???  I guess you can try using yogurt but the problem is that yogurt breaks in heated sauces.(

I add yoghurt to curry all the time here. I either add it very slowly stirring continuously or mix it with a little cornflour prior to adding it. I've not had a problem really.

Btw, it's only in the last 10 years or so that milk has been widely available here and that is generally re-constituted.

Cheers

Pork is on next week's menu.

Y

Last edited by beerforyorky (Thu 04 Jul 13 11:36am)

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#8 Wed 10 Jul 13 11:00am

beerforyorky

Forum champ
Occupation Retired
From Surin, N.E. Thailand
Member since Mon 29 Dec 08

Re: Mustard Sauce

Earthmum wrote:

*Onion and Mustard Sauce*

1 large onion, peeled and finely chopped
1 rounded teaspoon of dry mustard powder
1 rounded teaspoon of grainy mustard
1 1/2 ounces of butter (3 TBS)
1 ounce plain flour (2 TBS)
6 fluid ounces of milk
6 ounces of ham stock
fine sea salt and freshly ground black pepper to taste

I made this yesterday evening for a sauce for bbq'd pork. I substituted more mustard powder in lieu of grainy mustard and omitted the stock (I didn't have any). Overall, for a first effort I was pleased but I don't think it would be good for more than three servings.

Cheers

Y

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