Purple Mustard Sauce Recipes

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

Steps:

• Bring the wine, grapes and port to a boil in a medium saucepan.
• Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
• Purée mixture in a blender, then pass through a fine sieve.
• Set aside to cool.
• Add the mustards and stir to combine.
• Refrigerate until ready to use.

Steps:

• Melt butter in small saucepan and add shallots, stirring briefly until wilted.
• Add wine and cook about 30 seconds, stirring. Add mustard and stir.
• Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

Steps:

• In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
• In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.

Steps:

• Add the mustard, vinegar, brown sugar, hot sauce, Worcestershire, vanilla and pepper to a small pot and bring to a simmer while constantly whisking. Simmer lightly until the sugar is dissolved, about 5 minutes.

Steps:

• Place port, red wine, shallots, peppercorns and tarragon in a saucepan, bring to a boil and reduce to about half a cup. Let cool and strain. Place mustard, mustard powder and mustard seeds in a blender. Add the reduction and blend until smooth.