Creamy Mustard Sauce for Gammon & Cold Meats
Serves 10 5 min prep 10 min cook
A smooth creamy mustard sauce with a gentle sweet-and-sour flavour for gammon, tongue and cold meat platters.
Ingredients
- 2 eggs
- 2 tbsp mustard powder
- 3 tbsp sugar
- 100 ml white vinegar
- 100 ml fresh cream
- 1 pinch salt
Method
- Whisk the eggs, mustard, sugar, vinegar and salt together.
- Cook gently while stirring continuously until thickened.
- Remove from the heat.
- Allow to cool slightly.
- Whisk in the cream.
- Chill before serving.