Mustard Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. sauce made with meat or fish stock, milk or milk and stock
  • 1 teasp. dry


Mix the dry mustard with the vinegar. Whisk the mixed mustard and sugar into the hot sauce. Whisk the butter into the sauce just below boiling-point, adding it a small pat at a time.

Serve with boiled beef, herring or mackerel