Excellent for luncheon meats as well as many types of meat, from smoked ham to beef Wellington. For up to three weeks, keep in a plastic container.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cup |
Ingredients
- ½ cup heavy whipping cream
- ½ cup cider vinegar
- 3 eggs, beaten
- 5 tablespoons white sugar
- ¼ cup dry mustard powder (such as Coleman’s®)
- 1 dash salt
Instructions
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 54 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Best sauce for Chicken ,soft pretzels, sandwiches,Werner dogs for appetizer we use this recipe for a lot of things on salads also we keep this sauce in the Refrigerator all the time
This is just as the name implies, it’s absolutely delicious. If you find it a little too sweet, add a teaspoon or so of Dijon mustard…delicious!
It’s a lengthy process of stirring. Like a traditional hollandaise recipe, but it does taste very good. That said I haven’t served it cold withy spiral cut ham yet.
This was extremely good. I never have been too stringent about exact measurements, so threw in what I thought was about the right amounts of everything- just divinely creamy and moreish! Going to make a tub full for future use.
made as per recipe, very good!! I will make again and again and again. thanks.
I always make this sauce for St. Patrick’s Day. It is soo delicious! I don’t change a thing, and be sure you follow the part calling for whisking it in the bowl above boiling water for the designated amount of time. It’s a creamy deliciousness that you will probably end up spooning over cabbage, potatoes, and carrots. And no one will tell if you lick the spoon!
I did make few changes…steeped a dozen juniper berries in the vinegar (discarded the berries before using the cooled vinegar), substituted sour cream for the cream, and added a few dashes of pepper. Next time I make it I’ll add a bit of horseradish.
8.1.16 In a word, EXCELLENT! This sauce can be served so many ways, but today, I enjoyed it on a grilled German bratwurst. I’d recommend you cook this sauce over simmering water (not boiling), otherwise, you’ll end up with a saucepan of scrambled eggs. Also, this won’t take 20 minutes, it comes together pretty quickly.
I loved, loved, LOVED this! This would be a great sauce for many different things. KEEPER!