Hot Mustard Sauce

Ingredients

• one table-spoonful of mustard
• one table-spoonful of butter
• one table-spoonful of flour
• one table-spoonful of tarragon vinegar
• one slice of onion
• one clove of garlic
• half a teaspoonful of salt
• one-eighth of a teaspoonful of cayenne
• half a pint of stock
• two table-spoonfuls of cold water

Method

1. 1

   Combine all ingredients in a saucepan, heat gently while stirring until the sauce thickens.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 251. The excerpt below is the record exactly as published.

ee table-spoonfuls of tarragon vinegar, three of plain vinegar, one teaspoon- ful of mustard, half a teaspoonful of salt, one-third of a teaspoonful of white pepper, and one teaspoonful of chopped parsley. Work the cooked yolks of the eggs with a fork on a plate until they are perfectly smooth j then put them MEAT AND FISH SAUCES. 481 into a bowl with the uncooked yolk and the seasoning. Add two table-spoonfuls of the vinegar, and beat with the Dover beater for five minutes. Then add the oil, a teaspoonful at a time, beating two or three minutes between each addition to the mixture. After five tea- spoonfuls have been added in this manner the oil may be added in quantities three or four times as large. Whenever the sauce becomes so thick that the beater turns hard, add half a table-spoonful of vinegar. When all the oil and vinegar have been used, add the chopped parsley. This sauce is suitable for fried and broiled meat or fish j it is used also as a dressing for salads. * Soubise Sauce. This is made of a pint of pared and sliced white onions, three table-spoonfuls of butter, one gill of white stock, two gills of milk or cream, one table-spoonful of flour, one level teaspoonful of salt, one-eighth of a teaspoonful of pepper, and half a teaspoonful of sugar. . Put the onion into a stew-pan with one quart of boiling water, and boil gently for half an hour. Then, after draining off all the water, add the sugar and one table- spoonful of the butter. Cover the stew-pan, and set it where its contents will cook slowly for one hour, being careful that they do not become browned. At the end of the hour rub the onion through a fine sieve. Return the strained mixture to the stew-pan, and after adding the stock, milk, salt, and pepper, set the pan on the fire. Now beat together the flour and the two remaining table- spoonfuls of butter, and stir this mixture into that which is in the pan when the latter boils. Cook for five min- utes, stirring frequently, and have it very hot when it is poured around the meat. This sauce is served with mutton or pork. Breton Sauce. Use one generous pint of peeled and sliced onion, one pint of Spanish sauce, three table-spoonfuls of butter, 31 482 MISS PARLOA'S KITCHEN COMPANION. one teaspoonful of sugar, one of salt, and one-fourth of a teaspoonful of pepper. Put the butter, onions, sugar, salt, and pepper into a small frying-pan, and cook slowly for one hour, stirring frequently. At the end of that time draw the pan for- ward, and stir the onion constantly until it is brown; then rub it through a strainer into a saucepan ; add the Spanish sauce, place on the fire, and stir constantly until the sauce boils. This sauce is served with roast, broiled, or breaded mutton. * Butter Sauce. Beat together half a cupful of butter and one table- spoonful of flour. Pour on this mixture half a pint of boiling water. Place the saucepan on the fire, and stir constantly until the sauce boils ; then take from the fire immediately. * Egg Sauce. Stir three hard-boiled eggs, chopped rather fine, into the butter sauce. * Cream Sauce. Put three table-spoonfuls of butter into a frying-pan, and place on the fire. When the butter is hot, add two level table-spoonfuls of flour. Stir this until smooth and frothy ; then draw the pan back, and gradually add one pint of cold milk. Eeplace the pan on a hot part of the stove, and stir the sauce until it boils. Add one tea- spoonful of salt and about one-fourth of a teaspoonful of pepper; simmer three minutes, and it is ready for use. A few drops of onion juice will improve this sauce. A teaspoonful of minced parsley may be added when this sauce is to be used for fish or potatoes. * Bread Sauce. Use a cupful and a half of dry bread, one pint of stock, a large slice of onion, two generous table-spoonful* MEAT AND FISH SAUCES. 488 of butter, one teaspoonf ill of salt, and half a teaspoonful of pepper. Put the bread on a board, and crush it lightly with a rolling-pin. Put this into a sieve, and sift all the fine crumbs through ; there should be half a cupful of these. Put them in the double-boiler, with the onion, salt, pepper, and stock ; cook for half an hour ; at the end of that time take out the onion, and add one table-spoon- ful of the butter. The sauce is then ready to serve. While the sauce is cooking, put one table-spoonful of butter into a frying-pan, and place on the fire. When the butter is hot, add the coarse crumbs that did not go through the sieve. Stir over a hot fire until the crumbs are brown and crisp. This work must be done carefully in order that the crumbs shall be crisp and brown and yet not be burned. Bread sauce is served with grouse, quail, partridge, ptarmigan, roast chicken, and turkey. The sauce and fried crumbs may be served in separate dishes ; or the sauce may be spread on a meat dish, and the birds be placed on this, and the birds and sauce sprinkled with the crumbs. If stock cannot be obtained, substitute a generous pint of milk. *• * Tomato Sauce. Use one pint of stewed and strained tomatoes, half a pint of stock, three table-spoonfuls of butter, two gener- ous table-spoonfuls of flour, one slice of onion, one of carrot, one generous teaspoonful of salt, and half a tea- spoonful of pepper. Cook the butter, onion, and carrot together for ten minutes ; add the flour, and stir until frothy ; then add" the stock, stirring all the while. When smooth, add the tomato, salt, and pepper. Simmer for ten minutes ; strain, and serve. . 484 MISS PARLOA'S KITCHEN COMPANION. * Matelote Sauce. The materials of which this sauce is made are : a pint of stock, an onion, a slice of carrot, a teaspoonful of chopped parsley, three table-spoonfuls of butter, two of flour, two of lemon juice, half a teaspoonful of sugar, a teaspoonful of salt, and a quarter of a teaspoonful of pepper. Put the sugar into a stew-pan, and as soon as it begins to smoke, add the butter, and then the onion and carrot, cut fine. Cook slowly for ten minutes ; then add the flour, and stir until smooth. Now add the stock, salt, and pepper, and after boiling up once, set back where the sauce will only simmer for twenty minutes. At the end of that time strain it, and add the lemon juice and parsley. Boil two minutes longer. * Hot Mustard Sauce. For a generous half-pint of sauce, use one table-spoon- ful each of mustard, butter, flour, and tarragon vinegar, one slice of onion, one clove of garlic, half a teaspoonful of salt, one-eighth of a teaspoonful of cayenne, half a pint of stock, and two table-spoonfuls of cold water

Cook this with the app: pantry check, scaling, and the assistant.