Creamy Mustard Sauce (For Lamb, Beef, Pork, Vegetables)


1 to 3 teaspoons Colman's Mustard, dry
2 to 3 teaspoons water
1/4 cup vinegar
1 cup heavy cream
1/2 cup beef bouillon
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon butter


Combine Colman's Mustard and water; let stand 10 minutes. Boil vinegar in small saucepan until reduced to 1 tablespoon. Stir in heavy cream, bouillon, cornstarch and salt. Cook and stir until thickened. Add butter and mustard mixture. Serve with beef, pork, lamb and vegetables.

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