Mustard Sauce for Pork

Sweet and sour Dijon mustard sauce


prep 0:15      


6 to 8 servings



2 tbsp. butter
2 tbsp. flour
2 chicken-stock cube
2 cups water
4 tbsp. dijon mustard
2 tbsp. white balsamic vinegar
2 tbsp. honey


Combine butter flour and stock cube in small saucepan. Heat over medium heat, stirring and breaking down the stock cubes, until butter and stock cube melt, forming a roux.

Remove from heat.

Add remaining ingredients, and place back on heat - increase to high.
Stir in roux and other ingredients with a small whisk.

Once sauce begins to thicken and just before it simmers, reduce heat to low.

Adjust honey and vinegar, 1 tsp at a time, to make it sweeter or more sour, to your liking.

Allow to simmer 5-8 minutes.

Serve hot, with roast pork and steamed baby potatoes (buttered with fresh dill).

Author's Comments

I have developed this sauce over time, and find that I actually prefer it heavier on the dijon. 5-6 tbsp. My wife recommends that the balance is better with just 4.

Some tasty variants include simmering for 10 minutes with 3-4 sprigs of fresh thyme then strained to remove the thyme leaves and sprigs.

Similar Recipes

0 Recipe Reviews