How do you store mustard sauce?

Store the mustard sauce for a maximum of 2 days in a sealed container in the refrigerator. Gently reheat the sauce over low heat, adding a splash of water or cream if necessary to smooth it out again.

Which mustard is best to use for this recipe?

For an authentic and full flavour, it's best to choose a strong, old-fashioned whole grain mustard. The whole mustard seeds not only release a delicious flavour, but also provide a beautiful, rustic texture in the sauce. Do you prefer a more subtle, smoother sauce? Then you can also use a fine Dijon mustard.

What is the difference between beef stock and veal stock in the sauce?

Both types of stock give the sauce a deep, savory base flavor. Veal stock is generally a bit milder and more refined in taste, which pairs perfectly with pork tenderloin, turkey, or veal. Beef stock, on the other hand, is much more powerful and robust, making it the ideal base when serving the warm mustard sauce with steak, sirloin, or game.

My mustard cream sauce is too thin, how can I thicken it?

In this recipe, the sauce thickens naturally by gently simmering the cream and stock. However, if you're in a hurry or prefer a thicker sauce, you can easily bind it with a small slurry of cornstarch and cold water, or whisk in a few cold cubes of butter at the very last moment (montieren). This will also give your mustard sauce a beautiful sheen.

Can I make this mustard sauce ahead of time?

Yes, that's perfectly fine! You can prepare the mustard sauce in advance and store it in an airtight container in the refrigerator. When reheating, be careful: do it very slowly in a saucepan over low heat and stir constantly with a whisk. Do not let the sauce boil again, otherwise the mustard may become bitter or the sauce may curdle. If necessary, add a small splash of extra cream to make it completely smooth again.

Making mustard sauce

Name: Making mustard sauce
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 250 ml cream; 200 ml veal or beef stock; 2 tbsp strong mustard (old grain mustard); Pepper and salt

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15min

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Easy

A well-prepared piece of meat or a platter full of grilled vegetables is delicious on its own, of course, but it's with the perfect sauce that you truly elevate it to a culinary level. Luckily, making an incredibly tasty mustard sauce yourself is not at all difficult and takes less than fifteen minutes. Forget those ready-made packets from the supermarket; with this simple basic recipe, you can effortlessly make a sauce that tastes like it came straight from a restaurant kitchen!