Mustard Sauce for Ham and Pork
Recipe type: sauce
Tangy and sweet, often requested by anyone who has tasted it before.
- 1 cup brown sugar
- 1 cup apple-cider vinegar
- 4 eggs (slightly beaten)
- 3 tablespoons mustard (any kind you like: the type of mustard has a big influence on the taste. Cheap yellow mustard tends to make it a bit caustic-tasting)
- 1 tablespoon flour
- 12 oz current jelly
- Combine brown sugar, vinegar, and slightly beaten eggs in a microwave-safe bowl. Make sure there's enough room in the bowl for the mixture to boil up: at least double the volume.
- Combine the mustard with the flour and stir out any lumps.
- Pour a little of the liquid mixture into the mustard and flour.
- Stir mustard, flour, and liquid until paste-like, with no lumps.
- Add lump-less mustard-flour mixture to the remaining liquid mixture and stir well.
- Stir in the current jelly. The jelly chunks will go away as it cooks.
- Microwave on high, stirring every minute or so, until thick: 5–10 minutes, depending on your microwave.
You can, of course, make this on the stove. You'll have to stir constantly to prevent scorching the sauce, which is why I use the microwave for everything possible that requires constant stirring.
This is often mistaken for gravy by guests. Next time, I will put a sign by the bowl stating that it is not a good complement to potatoes.