Mustardhamsauce Recipes

HAM SAUCE (MUSTARD SAUCE)

Steps:

• Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high.
• Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.

MUSTARD SAUCE FOR HAM

Steps:

• In a small saucepan (not an iron pan!), whisk the egg yolks until they are smooth and have lightened a bit in colour.
• Add the sugar, dry mustard and vinegar and whisk together until smooth and well combined.
• Bring the mixture to a boil over medium heat, whisking constantly.
• Lower the heat and simmer, whisking constantly, until the sauce thickens slightly.
• Remove the pan from the heat.
• Serve the mustard sauce either hot or cold. Store it in an airtight container in the refrigerator.

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

LIQUID GOLD MUSTARD SAUCE

Steps:

• Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.

MUSTARD SAUCE FOR HAM

Steps:

• In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

MUSTARD SAUCE

Steps:

• In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
• In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.

MUSTARD STEAK SAUCE

Steps:

• Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
• TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

BAKED HAM WITH MUSTARD SAUCE

Steps:

• In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.
• Serve the sauce warm with slices of baked ham.

MUSTARD SAUCE FOR HAM

Steps:

• Mix all ingredients together in a medium sauce pan.
• Cook over medium-low heat for 15 minutes, stirring often.
• Pour into gravy boat and serve as a condiment for ham.
• May be served warm or cold.

SWEET MUSTARD SAUCE

Steps:

• In a small saucepan, combine sugar and dry mustard.
• Stir in vinegar; mix well.
• Whisk in beaten egg until smooth.
• Cook over low heat until sauce thickens, stirring constantly.

MUSTARD SAUCE

Steps:

• Mix mustard with sugar and vinegar. Add oil slowly, beating as you add.
• Stir in dill and serve with gravlax. Without dill, sauce will keep for a week or more in refrigerator.

MUSTARD HAM SAUCE

Steps:

• Stir flour and sugar together.
• Add eggs and mix well.
• Add remaining ingredients.
• Cook over low heat, stirring constantly until thick.
• Serve hot over ham.
• Refrigerate leftover sauce to use for sandwiches.

HAM WITH MUSTARD SAUCE

Steps:

• To prepare mustard sauce, in a small dish, combine mustard, brown sugar, honey, pepper and rosemary, mix well.
• Reserve 1/4 cup of sauce.
• Add ham steaks to sauce in dish, turning to coat.
• Cover dish with plastic wrap and chill 30 minutes, turning once.
• Preheat the broiler.
• Place ham steaks on a foil-lined broiler pan.
• Broil ham steaks 4in from heat, turning once until browned and heated through, about 7 minutes.

ENGLISH MUSTARD SAUCE

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

MUSTARD CREAM SAUCE

Steps:

• Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
• Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.

MUSTARD MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

HAM WITH MUSTARD-CREAM SAUCE

Steps:

• Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until heated through. Remove from the heat; stir in sour cream and onions.

MUSTARD SAUCE

Steps:

• Melt butter in small saucepan and add shallots, stirring briefly until wilted.
• Add wine and cook about 30 seconds, stirring. Add mustard and stir.
• Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

MUSTARD SAUCE

Steps:

• Combine in the bowl of a food processor fitted with the metal blade, the mustards, sugar, and vinegar. Add the oil drop by drop until the mixture is thick. Remove sauce to a small bowl. Stir in dill. Refrigerate until ready to use.

OH SO EASY MUSTARD-MAYONNAISE SAUCE

Steps:

• In a mixing bowl, stir everything together, then whisk until lightened and smooth.
• Use immediately or transfer to a lidded container and refrigerate for up to 5 Days.

OUTRAGEOUS MUSTARD SAUCE

Steps:

• Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
• Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.