A Boke of Gode Cookery Presents

Mustard Sauce

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A sauce of Dijon mustard & cream, served as accompaniment to meats and poultry

  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1 Tbs. white vinegar
  • 1 Tbs. dry mustard
  • 1 Tbs. Dijon mustard
  • 1 1/2 tsp. salt
  • pepper
In a pan melt the butter over moderate heat. Stir in the flour and mix together thoroughly. Pour in the milk and stirring constantly with a whisk, cook over high heat until sauce thickens and comes to a boil. Reduce heat and simmer for 3 minutes, then beat in the cream, mustards, vinegar, salt, and a few grindings of pepper. Serve at once.

This makes a rather mild sauce. To increase the flavor add more of the mustards.

Adapted from The Cooking of the British Isles by Adrian Bailey, 1969.

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Mustard Sauce © James L. Matterer

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