Mustard Cream Sauce
An all-purpose mustard cream sauce to accompany ham steaks, roasted corned beef, or broiled fish, or on grilled vegetables like asparagus and radicchio.
I was going to post this as a dinner recipe, Ham Steaks with Mustard Cream Sauce, but decided this was really more about the sauce than it was about the ham. There's nothing too fancy about preparing a ham steak. It is already cooked, so all you're really doing is heating it up. Pan fry it in just a touch of bacon grease until it picks up a little color and you're good to go. Use this mustard-based sauce on it, and you've lifted something a little mundane to a more sublime entree for an easy, everyday, quick dinner.
Mustard Cream Sauce
Yield: 2/3 cup
An all-purpose mustard cream sauce to accompany ham steaks, roasted corned beef, or broiled fish, or on grilled vegetables like asparagus and radicchio.
Ingredients
- 1/2 large shallot, finely minced
- 1/3 cup dry white wine
- 1 tbsp Dijon mustard (like, Grey Poupon)
- 1 tbsp stone ground or "country" Dijon mustard (like, Grey Poupon Country)
- 1 tsp English powdered mustard (like, Coleman's)
- 1/3 cup heavy cream
- 3 tbsp unsalted butter
- 1 tsp honey
- pinch fine sea salt
- 4-5 grinds freshly cracked black pepper
Instructions
- Over medium high heat, melt the butter and sauté the shallots until they start to caramelize, 3-5 minutes.
- Add the powdered mustard and whisk it into the butter.
- Add the white wine and de-glaze the pan, then add the two kinds of Dijon mustard, the heavy cream and the honey.
- Stir constantly until the sauce bubbles and thickens, about 3 minutes.
- Add salt and pepper to taste.
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