A Boke of Gode Cookery Presents

Gubbins Sauce

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

DESCRIPTION: A hot mustard sauce, suitable for chicken

  • 2 oz. butter
  • 3 Tbs. freshly prepared English mustard
  • 3 Tbs. tarragon vinegar
  • 2 cups sour cream
Melt the butter in a double-boiler and add the mustard. Stir in the vinegar very slowly and add the sour cream gradually. Continue to heat slowly, stirring frequently. Serve hot.

Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981.

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Gubbins Sauce © James L. Matterer

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