Zippy Mustard Sauce for Sirloin Steaks or Roasts

"You will love this flavourful, easy to make mustard sauce. It speaks for itself. This is a very versatile sauce that can be used as a grilling sauce for bbqing or to marinade or garnish your favourite roast beef or steaks."
 
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photo by Chickee photo by Chickee
photo by Chickee
photo by PaulaG photo by PaulaG
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
Ready In:
10mins
Ingredients:
10
Yields:
1 cup
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ingredients

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directions

  • Combine, egg yolk, mustard, vinegar, water, horseradish, butter, sugar, salt and pepper in pot. cook and sir over low heat, until sauce thickens (5-10 min).
  • Remove from heat and stir until sauce is smooth.
  • Cool, then add whipping cream folding in gently. Cover and chill until ready to use.

Questions & Replies

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Reviews

  1. Chickee
    Easy to make, I think this would be just perfect over roast beef. I added green peppercorns and a little citric acid and served over fish- not quite the right match, I'm afraid, although DH devoured his! I will keep this recipe for my corned beef, thanks!
     
  2. PaulaG
    This sauce is wonderful. It complimented the grilled steaks very well. It was very easy to put together and even at room temperature was the perfect thickness. I have some leftover and plan on using it with some sliced prime rib.
     
  3. Jewelies
    This is really wonderful. Served warm along side Derf's Recipe #14537 which worked fabulously together. I combined all the ingredients apart from the cream then zapped in the microwave for 1 minute, gave a good whisk and then zapped again for another minute. Gave another good whisk and zapped for 30 seconds. Took out and stirred really well and added the cream. Instead of the water I used the juice from the corned beef. Beautiful and a definite keeper for us. Thank you Baby Kato!
     
  4. echo echo
    I made this with half and half instead of whipping cream, so it may have been a little runnier than the original recipe, but it still tasted great, creamy with quite a bit of bite. Believe it or not I served it over ground beef patties.
     
  5. doorpingdoorpang
    I recommend whisking constantly while it's cooking. Very delicious and impressive for its simplicity. I'm serving it warm, not cold.
     
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Tweaks

  1. Jewelies
    This is really wonderful. Served warm along side Derf's Recipe #14537 which worked fabulously together. I combined all the ingredients apart from the cream then zapped in the microwave for 1 minute, gave a good whisk and then zapped again for another minute. Gave another good whisk and zapped for 30 seconds. Took out and stirred really well and added the cream. Instead of the water I used the juice from the corned beef. Beautiful and a definite keeper for us. Thank you Baby Kato!
     

RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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