Mustard Sauces, 4 Versions

Yellow Mustard Seeds

by Cat, Sept 2007 (Photo, right, from Wikipedia Commons)

Includes four versions: 1. Mustard Cream Sauce; 2. Mustard Sauce with Eggs; 3. Thin, Clear Mustard Sauce; 4. Cold Mustard Sauce.

Mustard sauce is excellent with fish such as salmon, cod, halibut or…of course, lutefisk. it is also good with vegetables.  The third recipe (Mustard Sauce III) can also be made with beef stock, for serving with red meats.  The fourth recipe is more like a mayonnaise and can be served as a dip.

Mustard Sauce I (Mustard Cream Sauce)

This recipe, adapted from Delectably Danish edited by Julie Jensen McDonald (1), is made like a white sauce (Bechamel), using a roux of flour and butter to which fish broth and milk are added.  Makes about 2 cups sauce and serves 4 – 6 people. This is the sauce I serve with Poached Salmon and lutefisk at Christmas.

If you don’t have fish stock on hand, you can use ½ cup clam juice diluted with 1/2 cup filtered water, or with 6 Tbsp (⅜ cup) filtered water and 2 Tbsp (⅛ cup) dry white wine, to make 1 cup total.

Ingredients & Equipment:

• 3 Tbsp butter
• 3 Tbsp unbleached white flour
• 1 cup fish stock or diluted clam juice (see above)
• 1 cup milk
• 1 Tbsp Dijon mustard
• ½ tsp Unrefined sea salt
• ground black pepper (optional)

Method:

• Melt butter in heavy-bottomed saucepan.
• Stir in flour, mixing thoroughly to make a roux.  Cook for 2 minutes, until the butter stops frothing.  Do not scorch.
• Gradually add milk and fish stock, stirring constantly to avoid lumping.  Cook until thickened.
• Stir in mustard and salt.  Adjust seasonings.
• Pour into a pitcher or gravy boat for serving.

Mustard Sauce II

This recipe, adapted from Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck (2), is made with egg yolks, resembling a Hollandaise.  Makes about 2 cups sauce and serves 4 – 6 people.

If you don’t have fish stock on hand, you can use 1/2 cup clam juice diluted with 1/2 cup filtered water, or with 6 Tbsp (3/8 cup) filtered water and 2 Tbsp (1/8 cup) dry white wine, to make 1 cup total.

Ingredients & Equipment:

• 2 Tbsp butter
• 3 Tbsp unbleached white flour
• 1 cup fish stock or diluted clam juice (see above)
• 1 egg yolk
• 2 Tbsp heavy cream
• Unrefined sea salt, to taste
• White pepper, to taste
• 4 – 8 Tbsp softened butter
• 2 Tbsp Dijon mustard
• saucepan
• heavy-bottomed saucepan
• blender or deep medium bowl
• wax paper (optional)

Method:

1. Bring stock or clam juice/water to boil.
2. Blend butter and flour to a smooth paste in heavy bottomed saucepan.  Pour boiling liquid over butter/flour mixture all at once; blend vigorously with a wire whip.
3. Blend yolk and cream in blender on low speed, or by hand with wire whisk in bowl.  Slowly drizzle in ½ cup of the sauce while blender is running (or add a drop at a time, whisking between additions).  Then blend/whisk in the rest in a thin stream.
4. Pour mixture back into the saucepan.  Bring to a boil over moderately high heat, beating.  Boil 5 seconds.
5. Remove from heat and season to taste with salt, pepper and lemon juice.  If not using right away, brush on a thin layer of melted butter, or press a sheet of waxed paper against the entire surface of the sauce.
6. Just before serving, beat in the remaining softened butter and mustard.

Mustard Sauce III

This recipe, adapted from Wonderful Wonderful Danish Cooking, by Ingeborg Dahl Jensen (3), is a thin, clear sauce made without eggs or milk/cream.  Makes about 1 1/2 cups sauce and serves 4 – 6 people.  Cannot be made ahead.

If you don’t have fish stock on hand, you can use ¾ cup clam juice diluted with ¾ cup filtered water, or with ½ cup filtered water and ¼ cup dry white wine, to make 1 ½ cups total.

Can also be made with beef stock instead of fish stock, for use on red meats.

Ingredients & Equipment:

• 1 ½ cups fish stock or diluted clam juice (see above)
• 1 Tbsp dry mustard
• 1 Tbsp vinegar
• 1 tsp sugar
• 1 tsp paprika
• pinch Unrefined sea salt
• white pepper, to taste
• heavy-bottomed saucepan

Method:

1. Mix all ingredients together in saucepan; bring to a boil, stirring continuously to prevent scorching.
2. Remove from heat, adjust seasoning, and serve immediately.

Mustard Sauce IV (Cold Mustard Sauce)

This recipe, adapted from Classic Scandinavian Cooking, by Nika Hazelton (4), is more like a mayonnaise, and also made without eggs or milk/cream, It must be made about 2 hours before serving, then whisked before serving cold.

Excellent with Gravlax, or other cold fish.  Also great with poached salmon.  Makes about 1 cup sauce and serves 4 – 6 people.

Use a light-colored olive oil, without heavy fragrance (don’t use extra virgin olive oil).

If you don’t have fish stock on hand, you can use ½ cup clam juice diluted with ½ cup filtered water, or with 6 Tbsp (⅜ cup) filtered water and 2 Tbsp (⅛ cup) dry white wine, to make 1 cup total.

Ingredients & Equipment:

• 3 Tbsp white vinegar
• 2 ½ Tbsp Dijon mustard
• ¾ tsp Unrefined sea salt
• ¼ tsp white pepper
• ¼ cup sugar (or 2 Tbsp raw honey)
• ⅛ tsp ground cardamom
• 9 Tbsp olive oil
• blender
• jar with lid
• wire whisk or fork

Method:

1. Place all ingredients in blender and blend at low speed.
2. Slowly add olive oil, 1 Tbsp at a time, while the blender is spinning.
3. Pour into serving bowl or jar with lid and chill in refrigerator at least 2 hours before serving.
4. Whisk with wire whisk or fork before transferring to serving bowl for serving.

References:

1. Delectably Danish edited by Julie Jensen Mcdonald
2. Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck
3. Wonderful Wonderful Danish Cooking, by Ingeborg Dahl Jensen
4. Classic Scandinavian Cooking, by Nika Hazelton