Mustard Sauce

Name: Mustard Sauce
Yield: Makes 11¼ cups (310 ml)
Ingredients: 3 tablespoons (45 g) unsalted butter; 2 tablespoons flour; 2 teaspoons dry mustard; 1½ cups (325 ml) Pork Stock; ½ teaspoon kosher salt; 1 shallot or small onion, finely diced; 1 shallot or small onion, finely diced; ¼ cup (60 ml) dry white wine; 2 tablespoons finely diced cornichons, optional; ¼ cup chopped flat-leaf parsley, optional

Preparation info

Makes
11¼
cups

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Sauce Robert, a classic sauce for pork, is made from onion, wine, and mustard. With the addition of cornichons, it becomes sauce charcutière. With or without the cornichons, the sauce is a great match for pork chops, baked ham, or pig’s feet and tails. If you can’t find the small French cornichons, substitute diced sour gherkins.

Ingredients

3 tablespoons (45 g) unsalted butter
2 tablespoons flour

Sauce

Method

Melt 2 tablespoons (30 g) of the butter in a small saucepan over medium heat. Add the flour and mustard and cook, stirring constantly, for about 3 minutes. Remove the saucepan from the heat and gradually whisk in the stock.
Return the pan to the heat and continue whisking until the mixture boils. Reduce the heat, add the salt, and simmer for 15 minutes, whiskin