In my family, this mustard sauce is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches.
Not all dry mustards are created equally, and depending on the type you use, your sauce could taste unpleasantly strong. I don’t have a strong preference of brands here, but in recent years I use the Tone’s ground mustard, which I find at my local co-op.
- 1/2 cup (114 g) sugar
- 1/4 cup (70 g) white wine vinegar
- 4 tablespoons (24 g) ground mustard, see notes above
- 4 egg (60 g roughly) yolks
- 1 teaspoon (4 g) kosher salt
- 1 cup (240 g) heavy cream
- Place a strainer over a medium-sized bowl (able to hold about 2 cups of liquid). Combine all ingredients in a saucepan. Bring to a simmer while monitoring closely and stirring often. As soon as the mixture comes to boil, pour it through the strainer into the bowl. Let cool, then cover with plastic wrap and place in the fridge.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: mustard, sauce, ham, cream, vinegar, easy