Hot Mustard Sauce

Ingredients

• one tablespoonful of mustard
• one tablespoonful of butter
• one tablespoonful of flour
• one tablespoonful 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 tablespoonfuls of cold water

Method

1. 1

   Cook the butter, onion, garlic, and vinegar over a rather hot fire for five minutes; then add the flour, and stir until smooth and frothy.

2. 2

   Draw the saucepan back to a cooler part of the fire, and gradually add the stock.

3. 3

   Mix the mustard with the cold water, and add this and the salt and pepper to the sauce.

4. 4

   Boil for five minutes; strain, and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 253. The excerpt below is the record exactly as published.

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 the butter, onion, garlic, and vinegar over a rather hot fire for five minutes ; then add the flour, and stir until smooth and frothy. Draw the saucepan back to a cooler part of the fire, and gradually add the stock. Mix the mustard with the cold water, and add this and the salt and pepper to the sauce. Boil for five minutes ; strain, and serve. This sauce is for roast beef or veal. * Mustard Cream Sauce. This is made of a cupful of milk, three table-spoonfuls of butter, one level table-spoonful of flour, one teaspoonful of mustard, half a teaspoonful of salt, and a grain of cayenne. Put the milk on the stove in a double-boiler. MEAT AND FISH SAUCES. 485 Beat the butter, flour, and mustard to a cream, and grad- ually pour upon this cream the boiling milk. Add the salt and pepper, and put the sauce on the stove in the double-boiler, to cook gently for three minutes. It will be found nice to serve with roast clams as well as with baked crabs. * Horseradish Sauce. . Mix together two table-spoonfuls of grated horseradish, one teaspoonful of mustard, two table-spoonfuls of vin- egar, four of cream, and a saltspoonful of salt. Serve with roast beef or cold or broiled veal. Currant-Jelly Sauce. Put three table-spoonfuls of butter and one of chopped onion into a frying-pan, and cook until the onion begins to brown ; then add a table-spoonful of flour, a bay leaf, a sprig of parsley, and two whole cloves. Stir until the mixture becomes dark brown, and then slowly add three gills of soup stock. When the sauce boils up, add a table-spoonful of lemon juice, half a cupful of currant jelly, and salt and pepper to suit the taste. After sim- mering for three minutes, strain and use it. This sauce is for venison. Claret Sauce. The materials required are a tumbler of stock, a tum- bler of claret, half a tumbler of currant jelly, four cloves, two table-spoonfuls of butter, one of flour, one teaspoon- ful of salt, one-fourth of a teaspoonful of pepper, half a teaspoonful of lemon juice, and a bay leaf. Put the butter on the stove in a small frying-pan, and when it gets hot, add the flour. Stir the mixture until it turns brown ; then draw the pan to the back part of the range, and gradually add the stock. Let the sauce boil up ; then add all the other ingredients except the 486 MISS PABLOA'S KITCHEN COMPANION. claret. Let the sauce simmer for a quarter of an hour ; then add the wine, and boil up once. Strain the sauce, and serve it hot. Orange Sauce. This is designed to go with roast duck. In making enough for a pair of ducks, take half a pint of stock, two large table-spoonfuls of butter, one table-spoonful of flou

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