Old-Fashioned Creamy Mustard Sauce
The recipe for this creamy, zesty mustard has been in my family for as long as I can remember. It was served as an appetizer at every summer barbecue of my childhood to accompany cocktail hot dogs and crusty bread with summer sausage and aged cheddar. It was also frequently used as a welcome addition atop ham at Easter time.
In more recent years, I have rediscovered this family recipe by using in in new ways:
- Drizzled on roasted salmon or grilled chicken, served with fresh tarragon;
- As a scrumptious spread that elevates a baguette sandwich to new heights; and
- As a nod to how I came to experience this sauce as a child, I still use it as a dip on a charcuterie board - sometimes even with hotdogs wrapped in baked golden puff pastry that are freckled with Everything Spice.
The uses for this creamy, complex mustard spread are limitless, so I love to keep a batch on hand!
History of this Vintage Recipe
While I’ve enjoyed this family recipe for creamy mustard sauce many years, its history far outdates me and is especially meaningful. The recipe came to my family through my Great Aunt Liz. As an adult, she was a professional cook, head dietician for a large hospital and a tremendously talented hostess. But as a girl, she and her sister, Marguerite (my grandmother) used to love taking the train in the summers to spend time with their Aunt and Uncle at the inn that the operated in Pennsylvania .
The inn was widely known for its delectable cuisine and family legend has it that it was there that my Aunt Liz first developed her passion for cooking as a wide-eyed student in the hotel’s kitchen. Some of Liz’s most cherished recipes, like this one, came from this hotel, made even more special by the magical memories of being there with her sister, aunt and uncle. She made this recipe for her family and friends throughout her life and it means so much to share this vintage recipe and make it feel modern, simply by expanding its many uses.
Old-Fashioned Creamy Mustard Sauce Ingredients
- APPLE CIDER VINEGAR
- GROUND MUSTARD: Mustard is the star ingredient in this recipe, so choose a high-quality product. The OG recipe calls for Coleman's Ground Mustard, which is what I always use.
- MAYONNAISE: High-quality, full-fat mayo works best. I use Duke's Real Mayonnaise
- LARGE EGG: use at room temperature
How to Make Old-Fashioned Creamy Mustard Sauce
This recipe is very simple to prepare, but the apple cider vinegar and ground mustard need to be mixed together and stored in the refrigerator overnight to really bring out the rich flavor profile of this sauce. So, plan ahead if you need it for a meal or appetizer.
1.) Mix dry mustard and cider vinegar in a medium sized bowl. Stir with whisk until smooth.
2.) Cover the bowl tightly with plastic wrap and store in the refrigerator overnight. This will allow the flavors to develop.
3) The next day, whisk the room temperature egg and granulated sugar with the mustard/vinegar mixture until smooth.
4) Transfer mixture to a stainless steel pot and stir in mayonnaise with a whisk on low heat.
5.) Stir until smooth and warm.
It can be served warm or chilled depending on preference.
Whenever possible, I adore serving vintage recipes in and on heirloom serving pieces that belonged to that person. Somehow it just layers the connection between yesterday and today in a way that feels really meaningful. These diminutive and delicate porcelain dipping bowls belonged to my Aunt Liz. I love serving her Old-Fashioned Creamy Mustard Sauce in them.
Old-Fashioned Creamy Mustard Sauce
Description
This vintage recipe for old-fashioned creamy mustard sauce has been in my family for as long as I can remember. It’s zesty and bright and incredibly versatile. Serve it warm on a charcuterie board with crusty bread and cheese, or with puff pastry wrapped cocktail hot dogs. Use it as a delectable sauce atop roasted salmon, chicken or baked ham. Or just keep in in the refrigerator to have on hand as a delicious sandwich spread.
In more recent years, I have used it it as a crowning touch on roasted salmon or grilled chicken served with fresh tarragon. It also makes a scrumptious spread on a baguette sandwich. The uses for this creamy, complex mustard spread are limitless, so I love to keep a batch on hand!
Ingredients
- 1/4 cup best quality dry ground mustard (recipe calls for Coleman’s Mustard)
- 1/4 cup cider vinegar
- 1/3 cup granulated sugar
- 1 large egg (room temperature)
- 1 cup good quality full-fat mayonnaise
Instructions
- Mix dry mustard and cider vinegar in a small to medium size bowl with a whisk until smooth. Cover with plastic wrap and let sit in the refrigerator overnight.
- The following day, whisk the egg and the granulated sugar into the mustard and vinegar mixture until smooth.
- Transfer to a small saucepan and heat with medium low heat.
- Whisk in the mayonnaise and heat, while stirring the entire time. The heat will help the flavors meld together. Let it cook on low heat for about 10 minutes.
Notes
USES:
- Serve warm as a wonderful addition to a charcuterie board with crusty bread, cheese and cured meats.
- It makes a great warm dipping sauce for puff pastry baked cocktail size hotdogs.
- Drizzle or spread over grilled or broiled salmon or chicken with fresh herbs (it tastes great with tarragon).
- Use it as a side sauce for baked ham.
- Store it in the refrigerator (for up to 10 days) to have handy for a sandwich spread,
Find it online: https://familytreefoodie.com/creamymustardsauce/
Matriarch Muse
Liz Murray was born in 1914 in Pennsylvania. She studied home economics at Marywood College and went on to serve as the head dietician of a State Hospital for 35 years. During that time, she directed her team to cook three meals per day for 1,600 people.
Liz never married and lived in bustling Irish Catholic homestead with her mother, aunts, and her younger sister Marguerite’s family, including her six nieces and nephews. When her sister tragically died at age 47, "Aunt Liz "served as a beloved mother figure to her nieces and nephews. She was kind and generous, elegant and funny. Her cooking is the stuff of legends in our family. From Thanksgiving feasts to sweet treats, to even making her niece’s massive, scrumptious cherry walnut wedding cake, Aunt Liz remains our family's culinary gold standard. It’s such an honor to celebrate and preserve her food legacy.
Aunt Liz
Other Liz Recipes