Sweet Mustard Sauce for Pork Roast
Try my yummy sweet mustard sauce with mayo, cream and capers! Hands down the perfect companion for a pork roast or roast ham dinner...
Ingredients
- 3 tbsp sweet mustard
- 3 tbsp mayonnaise
- 3 tbsp cream
- 3 tbsp onion chopped
- 2 tbsp capers in brine
- 1 large garlic clove chopped
- 2 cups beef stock (480 ml)
- 1 tbsp unsalted butter
- 2 bay leaves
- 1 sprig fresh rosemary
- 3 tbsp fresh parsley chopped
- 1 tsp curcuma powder (optional)
- pepper
- salt
Instructions
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Add the butter, bay leaves, rosemary and the chopped garlic and onion to a saucepan and place it over medium heat.
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Fry the onion and garlic for 5 minutes. Then pour in the beef stock (and the remaining juices from the pork roast if you are serving this sauce with a freshly baked roast).
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Bring the ingredients to a boil, then turn the heat lower and simmer it for 5 minutes. The stock should have reduced by almost half. Then take the pan off the heat and remove the bay leaves and rosemary. Let the stock cool and mix or blend it until smooth.
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Place the sauce base back over high heat. Let it reduce by half again until you get the impression that the liquid starts to thicken a little. Turn the heat off and stir in the sweet mustard.
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Also add the mayonnaise, curcuma (optional) and cream. Stir well and add the chopped parsley and capers in the end.
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Check the seasoning of the sauce and add extra pepper or salt to taste if necessary. Add more cream if you want the sauce to be runnier. Pour it in a sauce jug and serve with the sliced (cold) pork roast.
