A creamy mustard sauce with a rich texture that is perfect with pork. We have always used this on ham with our Christmas dinners... a family favorite, and one of the only 'family recipes' we have.

LIBIS
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.

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  • Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

Nutrition Facts

322.1 calories; 3.6 g protein; 22.4 g carbohydrates; 132.7 mg cholesterol; 24.9 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2005
Use the same recipe just a slightly different cooking technique from an old Fanny Farmer Cookbook. It's wonderful! You can change the sweet/sour ratio by varying the amount of sugar to vinegar. This stuff is so good I'll eat leftover sauce out of the fridge with a spoon. It is also tasty on fish spinach and esp. corned beef. Read More
(16)
23 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/26/2005
Use the same recipe just a slightly different cooking technique from an old Fanny Farmer Cookbook. It's wonderful! You can change the sweet/sour ratio by varying the amount of sugar to vinegar. This stuff is so good I'll eat leftover sauce out of the fridge with a spoon. It is also tasty on fish spinach and esp. corned beef. Read More
(16)
Rating: 5 stars
10/26/2005
Use the same recipe just a slightly different cooking technique from an old Fanny Farmer Cookbook. It's wonderful! You can change the sweet/sour ratio by varying the amount of sugar to vinegar. This stuff is so good I'll eat leftover sauce out of the fridge with a spoon. It is also tasty on fish spinach and esp. corned beef. Read More
(16)
Rating: 4 stars
11/28/2007
This was excellent! I didn't have a double boiler so I just toss all the ingredients and follow the direction as if I had a double boiler. This would be a great dip for chicken fingers or as a sandwich spread. Read More
(13)
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Rating: 4 stars
04/19/2006
Great sauce! I served it with our Easter ham (14 people) and it was a hit! I used about a quarter less sugar as it was sweet enough. I think the next time I make it I will add fresh tarragon. Read More
(11)
Rating: 4 stars
10/18/2008
Try this sauce with and old fashioned boiled dinner (corned beef cabbage turnip potatoes carrots onions). I was glad to find this version after I lost this page from my Fannie Farmer cookbook. I did find it later and others may like this version which is not so sweet: 2 Tbsp mustard 1 tsp flour 1 c light cream 1 egg yolk 1 tsp sugar 1/2 c vinegar hot salt Blend mustard flour and 1/4 c cream. Heat the remainder of the cream and add the mustard mix to it. Beat the egg yolk and add to 2 Tbsp of the hot mixture before blending into the pot. Add the sugar cook until thickened. Add vinegar at the end. Read More
(7)
Rating: 5 stars
09/29/2010
Bravo all I can say...I don't often join sites but had to join allrecipes so I could comment..just the right amount of spice and sweetness this will become a reg sauce on my menu and if it does become a little to thick for you add a bit of chicken stock yummy spicy and creamy Read More
(6)
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Rating: 5 stars
10/13/2009
This was surprisingly super good but a little thick for my taste. Next time I think I will cut back a bit on the flour but other than that its a good solid recipe and tasted awesome on our ham. I am going to try dipping chicken nuggets in it tomorrow for lunch! Read More
(4)
Rating: 4 stars
04/28/2011
This is a sweet/sour sauce with a very mild mustard flavor. It was OK but not what I was expecting. The next time I will cut the vinegar to 1/4 cup the sugar to 2 or 3 Tablespoons and increase the mustard to at least 3 Tablespoons. I prefer a stronger mustard flavor. Read More
(3)
Rating: 4 stars
09/28/2007
Well in the end I think I made a completely different sauce but it was still really good. I obviously didn't pay close attention to the recipe when I started making it. I accidentally put 1 cup of SOUR cream. I also put a squirt of prepared mustard in mostly for color and because of the comments here I cut the flour in half. Mine was still a little runny but probably because I used sour cream. In the end it still came out very yummy. A lot spicier then I expected.... Read More
(3)
Rating: 4 stars
04/09/2007
Nice compliment to our Easter ham. Good comments from my guests. Will use this for chicken and pork also. Read More
(2)