Mustard Sauce

Preparation info

  • Makes

    200 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This is a simple, tasty replacement for gravy to serve with pork or poultry.


  • 300 ml (10 fl oz) chicken stock
  • 150 ml (5


  • Place the stock in a saucepan, bring to the boil and boil until just half the liquid is left to intensify the flavour.
  • Add the double cream and simmer until the sauce thickens.
  • Whisk in the mustard and season with salt and pepper. Squeeze in a little lemon juice to sharpen the sauce.