This mustard sauce is a great sauce for white meat like pork, chicken, rabbit and turkey, and it goes well with shrimp, too. This recipe makes about 500 ml (2 cups). You'll need to start with half a recipe of basic white sauce (see related eHow).
- Skill level:
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Things you need
- 5 g (1 tsp) Worcestershire sauces
- 30 g (2 tbsps) Dijon mustards
- 2.5 g (1/2 tsp) garlic powders
- 120 ml (1/2 cup) whole grain mustard
- 2.5 g (1/2 tsp) cracked black pepper
- 2-3 drops Tabasco sauce
For two cups of finished mustard sauce, start by making half a recipe (360 ml - 1 1/2 cups) of basic white sauce. (For recipe, see related eHow.)
Bring the white sauce to a simmer in a small saucepan.
Whisk in the Dijon mustard first, then the Worcestershire, Tabasco, garlic powder and black pepper.
Remove the sauce from the heat.
Whisk in the whole grain mustard until well combined.
Taste, and add salt if needed. If it's not "mustardy" enough, whisk in more until it tastes right.
Tips and warnings
- Use a quality whole-grain mustard for this recipe. For a spicier sauce, choose a whole-grain mustard that contains horseradish.
- Creole mustard, available in most major markets, is especially good.