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Warm Sauces

Mustard Sauce

France Double Boiler

This easy-to-make mustard sauce is the perfect accompaniment to a variety of dishes, from fish and pork to chicken. Its warm, tangy flavor adds a delightful depth to any meal. With a simple combination of pantry staples and just 15 minutes of your time, you can whip up a homemade...

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... sauce that rivals any store-bought variety.

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Tom the Chef Tom the Chef Founder
October 1, 2024
  • 15 min.
  • 15 min.
  • 2/5
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Ingredients:

Tools:

Directions:

Disclaimer

The final product prepared based on this recipe can include partially undercooked eggs. To prevent possible health hazards, use pasteurized eggs only, or make sure that the sauce reaches a temperature of at least 165°F for at least 2 minutes. This may affect the final texture and quality of the product but will remove any potential health risks. The decision to consume undercooked eggs is totally your responsibility (including all potential health consequences). Note that undercooked eggs are not recommended for infants, pregnant women, elderly, and people with a compromised immune system.

1. Water bath (double boiler):

1.1.

Prepare a water bath by placing about 1 ½” of water into a medium pot.

1.2.

Bring the water to a boil on medium-high heat (without the mixing bowl on the top).

2. Sauce base:

2.1. Meanwhile, place into the mixing bowl (not located on the top of the pot yet):

¼ cup of Extra Virgin Olive Oil
¼ cup of frying oil
Juice from one lemon
¼ TSP of salt
¼ TSP of ground pepper

Whisk until it’s nicely combined (about 30 seconds).

2.2. Add:

¼ cup of Dijon mustard
¼ cup of yellow mustard
2 TBSP of whole-grain mustard
1 Large Egg

Whisk until it’s nicely combined (about 30 seconds).

2.3. Add:

¾ cup of heavy cream

Whisk until it’s nicely combined (about 1 minute).

3. Cook sauce:

3.1.

When the water starts to simmer, place the mixing bowl (with ingredients) on top of the pot.

3.2.

Cook on high heat with vigorous stirring with a whisk until the sauce thickens (about 3 -5 minutes).

3.3.

Remove the bowl from the pot, taste, and add salt and pepper if needed.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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