Mustards Mustard Sauce
Delicious on grilled meats, even hamburgers and hot dogs. Adapted from Mustards Grill in Napa Valley. If you don't have a double boiler, use a heatproof bowl on top of a simmering pot of water. The top bowl must not touch the water, and the water should never boil.
Chinese-style Mustard Sauce.
Yield 6 servings
Ingredients
1/2 cup sugar
1/4 cup yellow mustard powder
2 egg yolks
1/2 cup red wine vinegar
3/4 cup crème fraîche or sour cream
| 1 | In the top of a double boiler, whisk together the sugar and mustard. |
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| 2 | When well combined, whisk in the egg yolks and vinegar. |
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| 3 | Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from a spoon. Remove from heat and let mixture cool. |
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| 4 | When cool, fold in the crème fraîche. Keep refrigerated until needed. |
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