Creamy Mustard Sauce
No need for gravy when you serve this sweet hot mustard sauce instead. Use the mild mustard powder available in pouches among supermarket spices; the dry mustard in tins is very hot and unsuitable for this sauce.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 88 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 146 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
-
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) whipping cream
1/3 cup (75 mL) dry mustard
1/4 cup (50 mL) each vegetable oil and boiling water
2 tbsp (25 mL) cider vinegar
1 tsp (5 mL) salt
Preparation:
In blender, blend sugar, cream, mustard, oil, water, vinegar and salt for 1 minute. Scrape down side; blend until thickened and smooth, about 30 seconds. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source
Canadian Living Magazine: June 2006
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