Sweet and Tangy Mustard Sauce

Sweet for the Sweets….Tangy for the Tasty!

Years ago, we had a family gathering with my father’s family at his sister Anna Marie’s house. My father, his sister, and two brothers were all raised with the “cooking” gene. Their mother, my grandmother Madeline, was an excellent cook. I remember her in her kitchen making potato gnocchi pasta on her wooden board, flour scattered around her counter, on her apron, and on her hands and up her arms.

That particular day at Aunt Anna Marie’s house, she had a delicious buffet on her dining room table and one item stood out to me: Sweet and Tangy Mustard Sauce. I was in heaven! This creamy, sweet but tangy surprise actually woke up my taste buds like nothing I remember! She served it with her cocktail shrimp as another option to the ketchup and horseradish cocktail sauce we all associate with cold shrimp and other seafood.

Now this recipe isn’t just whisked with mayonnaise and mustard but cooked over the stove and stirred until it thickens where it holds onto the spoon as you lift it up the spoon. It reminds me of a custard, and you could almost eat it right out of the pot!

You start by putting dry ingredients in the pot (flour, sugar, salt, dry mustard) and separately combine the wet ingredients (egg yolk, half and half, Dijon mustard). Whisk the wet ingredients and turn on your burner to low – medium heat. While the burner begins to  heat, pour in your wet ingredients a little at a time, while you whisk the dry ingredients into a paste, continuing to pour the wet ingredients in until all the liquid is absorbed into the dry ingredients. Continue to stir as the liquid comes to a mild boil, thickening as it cooks. Once the mustard sauce will stick to your spoon it is ready for the last ingredient: vinegar! You shut off your heat and if using an electric stove remove the pot from the stove. Slowly pour in your vinegar stirring as you pour so the vinegar is incorporated. Set aside and let cool.

I use this sauce as a compliment to so many dishes! The original recipe calls for red wine vinegar, but I will substitute apple cider vinegar if I am serving it with ham, pork, turkey burgers or my Crispy Mustard Chicken. It can be used with crab cakes in place of tarter sauce, or with my Parmesan Crusted Tilapia. The possibilities are endless!

So, pull out that pot of yours, make sure you have the ingredients ready because this Sweet and Tangy Mustard Sauce will knock the socks off your taste buds!

Let’s Get Cookin’!

Madeline

Print Recipe

5 from 1 vote

Sweet and Tangy Mustard Sauce

A versatile, creamy mustard sauce with a surprising tang that can accompany so many dishes!

Cook Time30 minutes mins

Course: Condiment

Cuisine: All

Keyword: Creamy, Mustard, Sauce, Sweet, Tangy

Servings: 10

Ingredients

• 1 cup half & half
• 1 egg yolk, beaten
• ⅓ cup sugar
• 4 tsp flour
• 2 tsp dry mustard
• 1 tbsp Grey Poupon Dijon Mustard
• ¼ tsp salt
• ¼ cup vinegar (red wine, white wine, or apple cider is my favorite to use)

Instructions

• In a small bowl, combine half & half, Dijon mustard and egg yolk; Gently whisk and set aside.
• In a saucepan, combine the sugar, flour, dry mustard and salt.
• Turn on low to medium heat while you begin to slowly whisk in the half & half egg yolk mixture.
• Cook over medium heat until sauce is thickened and bubbly, stirring constantly.
• Remove from heat. Gradually stir in vinegar.
• Serve warm or cold. Store covered in refrigerator up to 3 weeks.

Notes

You must, must, must serve this with my “Cry Out for Crispy Mustard Chicken”!