Grammy Faith's Mustard Sauce Recipe - Allrecipes.com
Grammy Faith's Mustard Sauce Recipe
  • READY IN 30 mins

Grammy Faith's Mustard Sauce

Recipe by  

"A creamy mustard sauce with a rich texture that is perfect with pork. We have always used this on ham with our Christmas dinners... a family favorite, and one of the only 'family recipes' we have."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.
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Reviews More Reviews

Oct 26, 2005

Use the same recipe, just a slightly different cooking technique, from an old Fanny Farmer Cookbook. It's wonderful! You can change the sweet/sour ratio by varying the amount of sugar to vinegar. This stuff is so good I'll eat leftover sauce out of the fridge with a spoon. It is also tasty on fish, spinach, and esp. corned beef.

 
Nov 28, 2007

This was excellent! I didn't have a double boiler, so I just toss all the ingredients and follow the direction as if I had a double boiler. This would be a great dip for chicken fingers or as a sandwich spread.

 

19 Ratings

Apr 19, 2006

Great sauce! I served it with our Easter ham (14 people) and it was a hit! I used about a quarter less sugar as it was sweet enough. I think the next time I make it I will add fresh tarragon.

 
Oct 18, 2008

Try this sauce with and old fashioned boiled dinner (corned beef, cabbage, turnip, potatoes, carrots, onions). I was glad to find this version after I lost this page from my Fannie Farmer cookbook. I did find it later and others may like this version, which is not so sweet: 2 Tbsp mustard 1 tsp flour 1 c light cream 1 egg yolk 1 tsp sugar 1/2 c vinegar, hot salt Blend mustard, flour and 1/4 c cream. Heat the remainder of the cream and add the mustard mix to it. Beat the egg yolk and add to 2 Tbsp of the hot mixture before blending into the pot. Add the sugar, cook until thickened. Add vinegar at the end.

 
Sep 29, 2010

Bravo all I can say...I don't often join sites but had to join allrecipes so I could comment..just the right amount of spice and sweetness, this will become a reg sauce on my menu and if it does become a little to thick for you add a bit of chicken stock yummy spicy and creamy

 
Apr 28, 2011

This is a sweet/sour sauce with a very mild mustard flavor. It was OK but not what I was expecting. The next time I will cut the vinegar to 1/4 cup, the sugar to 2 or 3 Tablespoons and increase the mustard to at least 3 Tablespoons. I prefer a stronger mustard flavor.

 
Oct 13, 2009

This was surprisingly super good but a little thick for my taste. Next time I think I will cut back a bit on the flour but other than that its a good solid recipe and tasted awesome on our ham. I am going to try dipping chicken nuggets in it tomorrow for lunch!

 
Sep 27, 2007

Well, in the end I think I made a completely different sauce, but it was still really good. I obviously didn't pay close attention to the recipe when I started making it. I accidentally put 1 cup of SOUR cream. I also put a squirt of prepared mustard in, mostly for color, and because of the comments here, I cut the flour in half. Mine was still a little runny, but probably because I used sour cream. In the end, it still came out very yummy. A lot spicier then I expected....

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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