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I made this up mega-fast last night as a mustardy 'something' to serve on top of a huge piece of fresh grilled Haddock and I didn't want to use something out of a bottle. It was so good, and as a simple but very elegant pour-over sauce would be great for fish & poulty, and if a stronger-flavoured mustard & a little less lime were used it would be terrific on steak and, I expect, gammon and pork too - also some baked vegetable dishes. The spice list is quite long but it's basically just a Bechamel sauce with mustard, apple, lime and the spices listed here are simply the spices I had handy and fancied at the time and just a guide on how to prepare it exactly the same next time. I do believe spice & herb selection is very much down to what you fancy at the time :) It's a really handy recipe to make up quickly and is wonderfully sweet, creamy, mildly mustard and piquant plus it's extremely healthy. Makes a very generous quantity for one. A crisp, dry white wine or dry sherry would probably be much nicer than vinegar if you have it.
- 1 tablespoon cornstarch (a generous tablespoon)
- 1 tablespoon Dijon mustard, to taste (approx 22g, Preferably wholegrain mustard)
- 50 ml nonfat milk (about 3 1/3 Tablespoons)
- 1 teaspoon sultanas (Generous) or 1 teaspoon raisins (Generous)
- 3⁄4 teaspoon lime juice, to taste
- 1 tablespoon red onion, finely chopped
- 1 tablespoon apple, Peeled & coarsely chopped (I used a peeled section of a sweet apple which was handy, 'Jonagold')
- 1⁄4 teaspoon ground ginger, to taste
- 1⁄2 teaspoon ground coriander, to taste (Cilantro in USA)
- 1 dash ground aniseed, to taste
- 1 dash paprika, to taste
- 1 dash black pepper, Freshly Ground, to taste
- 1⁄2 teaspoon garlic granules or 1⁄2 teaspoon fresh garlic, chopped, to taste
- 2⁄3 teaspoon rice vinegar, to taste
- 1 1⁄2 teaspoons white wine vinegar, to taste
- 1 pinch hot chili powder or 1 dash Tabasco sauce, to taste
- 1 pinch ground cloves, to taste (sparingly)
- 1 1⁄3 teaspoons lemon juice, to taste
- chopped herbs, leaves (to garnish)
- 1⁄2 pint boiling water, to taste (approx.)
- Place corn starch and Dijon Mustard into good-sized microwaveable bowl and add a little of the milk.
- Stir to mix as much as you can. If you can get it lump free then great (I couldn't!) - if not then the lumps will resolve themselves in the cooking anyway, (well mine did!).
- Stir in the milk and the rest of the ingredients except the boiling water.
- Stir in a good half of the boiling water. Stir well.
- Cook in microwave on full power for a few minutes (3 to 4 depending on microwave power rating) until it's been bubbling merrily for a good 45 seconds.
- Take it out and give a good stir then stir in more boiling water until sauce is a just a bit thicker than you would like it to be.
- Microwave again until bubbling merrily.
- Just prior to serving, stir in a little more boiling water to dilute to desired consistency and. . . .
- microwave for 30 seconds or so to bring it back to boiling hot.
- Optional Garnish:.
- Drizzle a little fresh lemon juice across the top when it's on the plate and garnish with fresh ground black pepper or paprika and segments of lemon and/or chopped herb leaves such as Basil, Tarragon or Mint etc.
- I was so pleased with this I took a couple of pictures which I added to my website - in the (probably vain and arguably very mischievous) hope that I can persuade my mother that making up proper sauces really needn't take forever, have loads of butter, or even very much effort! :).
- It's surprisingly creamy (which was exactly what I wanted). If you'd like it with a little more bite then stir in a little Tabasco sauce and a few drops more lime juice.