Mustard Cream Sauce
Yield: About 1 1/2 cups sauce
Cook Time: 3-5 minutes
Tips: May be made in advance and stored in air-tight container in refrigerator for up to 1 week.
Suggestion: Serve as a dipping sauce with meat or vegetable appetizers (see Sausages with Mustard Cream) or as a sauce with meats, including smoked sausage, chicken, pork, beef and fish.
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.