Mustard sauce

By Marian Burros

Published October 23, 1982

Total Time
2 minutes
Rating
4(6)
Comments
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Ingredients

Yield:About one-third cup

  • 2 egg yolks

  • 2 teaspoons Dijon mustard

  • ⅔ teaspoon red wine vinegar

  • ⅔ teaspoon mushroom (or plain) soy sauce

  • 3 teaspoons sugar

  • 1 tablespoon plus 1 teaspoon vegetable oil

  • 2 teaspoons Port or Madeira

  • 2 teaspoons Cognac

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 291 milligrams cholesterol; 346 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 318 milligrams sodium; 5 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place first five ingredients in blender. Run blender 20 seconds, then add oil slowly until mixture thickens. Remove from blender.

  2. Step 2

    Fold in Port or Madeira and Cognac.

  3. Step 3

    Serve with duck.

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4 out of 5
6 user ratings
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