Mustard Cream Sauce

NOTE: this version of the recipe is untested. If you try it please let me know what you think!
  • 4 Eggs
  • 1/3 cup sugar
  • 1 envelope unflavored gelatin
  • 1 1/2 Tablespoon mustard powder
  • 1/2 Teaspoon turmeric
  • 1/4 Teaspoon salt
  • 1 cup water
  • 1/2 cup White balsamic or white wine vinegar
  • 1 Tablespoon hot whole grain mustard
  • 1 cup whipping cream

Beat eggs in top of double boiler or a stainless steel bowl that can be set over a pan of simmering water.

Separately mix sugar, gelatin, mustard, turmeric and salt.

Add water and vinegar to the eggs and stir in the sugar mixture.

Cook over simmering water until slightly thickened, stirring continuously. Add whole grain mustard and allow to cool until thick

Whip heavy cream and stir into mixture.

2 Responses to Mustard Cream Sauce

  1. Pingback: The jury is still out | floricooks

  2. Mary Pat Kuppig says:

    I don’t know why anyone would want want a ring of mustard, but if you were making those traditional molded things we made in chef’s school, I bet a mustard gelatin would have made any one of them taste a whole lot better!!!! The only one that tasted vaguely good, as I remember, was the vegetable terrine made with balsamic vinegar and vegetables—come to think of it, it was the only visually appealing one… Let me see if I can find my photos from that terrine exam and I’ll post them for you!

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