Irish Mustard Sauce
"A good accompanist for roasted meats and corned beef It's far better to simmer the water before whisking in dry ingredients and be sure to temper your egg yolks or they will clump! You want a nice smooth sauce. Be very careful not to over cook this. You want it just cooked enough to cook the yolks through, sauce will thicken after refrigerating, best served cold!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (103.3 g)
- Calories 218.3
- Total Fat - 17.6 g
- Saturated Fat - 6.7 g
- Cholesterol - 663 mg
- Sodium - 198.3 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.1 g
- Sugars - 1.4 g
- Protein - 9.7 g
- Calcium - 81 mg
- Iron - 1.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix cornstarch, sugar, mustard, salt and pepper
Step 2
Heat water and bring to a boil on top of a double boiler.
Step 3
Whisk in dry ingredients
Step 4
Heat until mixture thickens and boils for 1 minute. Remove from heat
Step 5
Mix in butter, vinegar, horseradish
Step 6
Then temper in egg yolks.
Step 7
Cook over boiling water until sauce thickens just slightly.
Tips
- Double boiler
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