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This Mustard Cream Sauce recipe is creamy,
tangy and full of wonderful distinct flavor, and can be
served with main courses or as a dipping sauce for meat,
fish or vegetable appetizers. When served as a sauce
accompaniment with main courses, this elegant mustard sauce
is delicious with |
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a large variety of meats,
whether baked, broiled or grilled, including beef,
pork, chicken and/or fish. This sauce can also be drizzled
over or served as a dipping sauce for any cooked or raw
vegetables as well.
Some examples of meat dishes
that Mustard Cream Sauce beautifully compliments are steak,
prime rib, pork chops, pork tenderloin, grilled or baked
chicken, chicken strips or nuggets, smoked sausages (see
Sausages with Mustard Cream Sauce) and any variety of fish, such as
halibut, swordfish, salmon and more.
The beauty of this Mustard Cream
Sauce lies
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within the perfect balance of
ingredients, which include egg yolks, Dijon
mustard, white wine vinegar, prepared horseradish, whipping
cream and a trace amount of butter and sugar. Not only is
the taste exquisite, the color is a beautiful pale yellow
that adds visual appeal to any dish. |
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Ingredients
2 egg yolks
1 tablespoon sugar
1/4 cup Dijon mustard
2 tablespoons white wine
vinegar
1 tablespoon water
1 1/2 tablespoons
prepared horseradish
1 tablespoon butter,
softened
1/2 cup whipping cream
Directions
In the top of a double
boiler over simmering water (alternatively, in a
heat-proof bowl placed over a saucepan), heat
together eggs yolks, sugar, mustard, vinegar, water,
horseradish, and butter. Whisk until mixture thickens (3-5 minutes).
Remove top boiler (or bowl) from heat and place in a
large bowl of ice water, whisking or stirring
constantly until mixture has thoroughly cooled.
Remove from ice water and set aside.
Beat whipping cream
until it forms stiff peaks. Fold cooled mustard mixture
into cream until completely blended and cover and
store in refrigerator. (Tip: If made ahead, cover
and refrigerate for up to 1 week.) Serve as a sauce
for appetizers and main courses with a variety of
meats (such as smoked sausage, chicken, pork, beef)
or cooked or raw vegetables.
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