Hot Mustard Sauce
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By Diane Unger
Appears in Cook's Country April/May 2013
This Hot Mustard Sauce is the perfect complement to our Crumb-Coated Baked Ham.
WHY THIS RECIPE WORKS
For well-rounded flavor and smooth, creamy texture, we use two kinds of mustard in this simple sauce. Letting the dry mustard “bloom” in water before adding the rest of the ingredients releases potent flavor compounds. Dijon mustard rounds ...