Creamy Mustard Sauce

Author: Canadian Living

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.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: June 2006

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup whipping cream
  • 1/3 cup dry mustard
  • 1/4 cup vegetable oil
  • 1/4 cup boiling water
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt

Method

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.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 146 mg
  • Protein 1 g
  • Calories 88.0
  • Total fat 7 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Mustard Sauce

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