Susan’s Mustard Sauce


About this Recipe

This creamy mustard sauce is the perfect compliment to gammon and has become a favourite at our Christmas lunches.

Originally by Susan Joyce
Susan’s Mustard Sauce
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 250ml milk
  • 1 egg yolk
  • 10ml mustard powder
  • 20ml flour
  • 10m brown sugar
  • 15 ml brown vinegar
  • A pinch of salt
  • A small lump of butter

Step by Step Instructions

Place all ingredients, except for the butter, into a bowl

Mix the ingredients until the sauce is firm and smooth

Place the bowl or container in the microwave, and add butter

Heat the sauce until the butter is melted. Stir the sauce continually to keep the texture smooth

Add additional flour to firm the sauce, depending on your preference, but this sauce is usually served with a smooth and runny texture.

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