Creamy Mustard Sauce (For Lamb, Beef, Pork, Vegetables)

Ingredients:

1 to 3 teaspoons Colman's Mustard, dry
2 to 3 teaspoons water
1/4 cup vinegar
1 cup heavy cream
1/2 cup beef bouillon
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon butter

Method:

Combine Colman's Mustard and water; let stand 10 minutes. Boil vinegar in small saucepan until reduced to 1 tablespoon. Stir in heavy cream, bouillon, cornstarch and salt. Cook and stir until thickened. Add butter and mustard mixture. Serve with beef, pork, lamb and vegetables.


Return To List Of Recipe Titles