Hot and Sweet Mustard Sauce
Yield: About 4 cups of sauce
Cook Time: None.
Tips: If you cannot find English mustard at the store, see recipe description for alternatives.
Suggestion: Serve with ham, pork, sausages or corned beef, or use as a glaze when baking ham, pork or corned beef.
Sauces can turn an otherwise mediocre dish into an exquisite flavor experience. Hot & Sweet Mustard Sauce recipe produces a tangy sauce with the perfect balance of hot and sweet, and an amazing flavor that will wake up your taste buds! English mustard, brown sugar and red wine
vinegar play the main roles in creating the well-balanced flavor of this elegant mustard sauce recipe. This flavorful sauce goes perfectly with baked ham and pork, and with a little imagination will easily add the right flavor enhancement to any number of dishes.
English mustard is a particularly hot and flavorful mustard that tends to give an afterglow much like horseradish. It can be found in most grocery stores in a prepared (in a jar) or powdered form (in a tin container). (In the U.S., Colman's is the likely brand you will find). This recipe calls for the powdered form, though you can substitute 3/4 cup of the prepared version and omit the water if you cannot locate the powdered form. If you have difficulty finding either form of English mustard, you can use Chinese mustard or Dijon mustard, though the hot factor might be reduced some. If you do use a different mustard and prefer a little "heat" in your sauce, you can try stirring in some horseradish (a little at a time - perhaps 1/2 - 1 teaspoon) until you reach the desired taste.
English mustard is a particularly hot and flavorful mustard that tends to give an afterglow much like horseradish. It can be found in most grocery stores in a prepared (in a jar) or powdered form (in a tin container). (In the U.S., Colman's is the likely brand you will find). This recipe calls for the powdered form, though you can substitute 3/4 cup of the prepared version and omit the water if you cannot locate the powdered form. If you have difficulty finding either form of English mustard, you can use Chinese mustard or Dijon mustard, though the hot factor might be reduced some. If you do use a different mustard and prefer a little "heat" in your sauce, you can try stirring in some horseradish (a little at a time - perhaps 1/2 - 1 teaspoon) until you reach the desired taste.
Recipe▼
Ingredients
- 3/4 cup (dry) English mustard
- 3 tablespoons cold water
- 1 1/2 cups packed dark brown sugar
- 1 1/2 tablespoon salt
- 4 1/2 tablespoons freshly ground pepper
- 1/2 cup red wine vinegar
- 1 cup olive oil
Directions
In a small mixing bowl, combine mustard powder and water and stir until it forms a smooth paste (Note: If you are using prepared English mustard, omit the water). In a separate medium mixing bowl, whisk together brown sugar, salt, pepper and wine vinegar. Add mustard to mixture and stir until blended. Add olive oil gradually, stirring constantly until thoroughly blended. Serve with pork, ham, sausages or corned beef, or use as a glaze when baking ham, pork or corned beef.
