Mustard sauce for ham/bacon

Interceptor · 2008-03-18 00:27:25

I had this today - it rocks... When serving boiled ham or bacon, keep a pint of the water used for boiling the meat, add a bay leaf and six pepper corns and reduce it by 50% and strain it into a clean saucepan. Make a roux (fry two ounces of flour in two ounces of melted butter) and whisk it bit-by-bit into the reduced…

18-03-2008 12:27AM

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Interceptor

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I had this today - it rocks...

When serving boiled ham or bacon, keep a pint of the water used for boiling the meat, add a bay leaf and six pepper corns and reduce it by 50% and strain it into a clean saucepan. Make a roux (fry two ounces of flour in two ounces of melted butter) and whisk it bit-by-bit into the reduced stock to make a sauce. Add three teaspoons of Colemans (or other strong English mustard) to the mixture and whisk it to a smooth paste, serve with sliced bacon, mashed potatoes and braised cabbage. Yum-diddly-umcious.

Happy Paddy Day to all my readers...

'cptr

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