Dutch Mosterdsaus (Mustard Cream Sauce)

May 4, 2014

Dutch Mosterdsaus (Mustard Cream Sauce) - kvalifood.com

Dutch mosterdsaus is a warm mustard cream sauce served with sausages, meatballs, pork, and poultry. The simplest and most distinctly Dutch version reduces equal parts heavy cream and beef stock by half, then stirs in mustard at the end. Using both fine and coarse grain mustard gives the best flavor and texture.

Makes ca. 4 servings, approximately 250 ml sauce

Ingredients

Cream-reduction version (recommended for simplicity and flavor)

200 ml heavy cream (full-fat, min. 35%)
200 ml beef stock
1 tbsp fine/smooth mustard (such as Dijon or Dutch mosterd)
1 tbsp coarse grain mustard
1 tsp white wine vinegar (optional, for brightness)
Salt and freshly ground black pepper, to taste

Directions

Combine the heavy cream and beef stock in a wide saucepan. Bring to a boil over medium-high heat.
Reduce heat to medium and let the mixture simmer, stirring occasionally, until reduced by roughly half - about 10-15 minutes depending on pan width. The sauce should coat the back of a spoon.
Remove from heat. Stir in the fine mustard and coarse grain mustard. Add the vinegar if using.
Season with salt and pepper. Taste and adjust mustard levels - add more for a sharper sauce.
Serve warm alongside sausages, meatballs, pork chops, pork tenderloin, or roasted chicken.

Notes

Do not boil the sauce after adding mustard. Heat breaks down the compounds that give mustard its bite.
Using two mustard types is worth the effort: fine mustard gives even flavor, coarse grain adds texture and visual appeal.
The sauce thickens as it cools. If reheating, add a splash of stock or cream to thin it back out.
For a roux-based version: make a roux with 25 g butter and 25 g flour, whisk in 250 ml milk and 100 ml stock, simmer 5 minutes, then stir in mustard off heat.
Optional additions that appear in Dutch/Flemish sources: capers (briny contrast), a grating of nutmeg, a squeeze of lemon juice, or a splash of white wine.