Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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 vineg...

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...

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.

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 coo...

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 doe...

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 ...

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. ...

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 ...

used this as a base for a pizza, and it was perfect. very easy. might add a touch more flour next time so it thickens up a bit more, but overall a great simple sauce!

From around the web