I’m not sure where the late Mr. O-P got this
recipe for mustard sauce, but what I do know is that it’s my favorite, and soon
becomes the favorite of everyone who tries it. This is the mustard sauce that
we have been serving with our Easter ham for more than a decade. When we first served it, our friend Stephanie
liked it so much, that she wanted her own little bowl on the side. Yep, it’s
that good. It’s easy to put together, and keeps 4 to 5 days in the fridge, if
it lasts that long. In addition to ham, it goes equally well with corned beef,
broiled salmon, and a wide variety of vegetables. Try it on ham sandwiches, or
use it as an ingredient in egg salad, ham salad, deviled eggs, potato salad,
you name it. I’m guessing that my favorite will soon become your favorite, too!
My
Favorite Mustard Sauce
2 T. brown mustard seeds
2 t. Worcestershire sauce
1/2 c. good mayonnaise
1/2 c. sour cream (not low-fat)
1/2 c. grainy mustard
Toast mustard seeds in a dry 9-inch sauté pan over medium heat until they start to pop. Do not burn! Turn seeds out into a medium mixing bowl. Add the remaining ingredients and whisk to combine. Store in refrigerator. Keeps 4 to 5 days.
2 T. brown mustard seeds
2 t. Worcestershire sauce
1/2 c. good mayonnaise
1/2 c. sour cream (not low-fat)
1/2 c. grainy mustard
Toast mustard seeds in a dry 9-inch sauté pan over medium heat until they start to pop. Do not burn! Turn seeds out into a medium mixing bowl. Add the remaining ingredients and whisk to combine. Store in refrigerator. Keeps 4 to 5 days.
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