Advocate-tested recipe

Creamy Mustard Sauce

Serves 8. Recipe is by Corinne Cook, who says, “This is a good sauce to offer on the side with grilled pork chops. Keep it handy because it’s also delicious with baked ham. It’s rich so a small amount goes a long way. You can add more or less of the horseradish.”

½ cup heavy whipping cream, whipped

1 egg yolk, from large or extra-large egg

1 tbl. water

1 tbl. sugar

2 tbls. white or cane vinegar

Pinch of salt

1 tbl. butter

1 tbl. horseradish (or to taste)

1½ tbls. dry mustard OR 2 tsps. yellow mustard

Pinch of cayenne, if desired

1. Whip cream until stiff and refrigerate until ready to mix.

2. In small bowl beat egg yolk until frothy. Add water, sugar, vinegar and salt. Transfer to small saucepan and heat over low heat; stir constantly, over low heat, until thickened. Remove from heat and stir in butter and horseradish. When at room temperature, fold in the whipped cream.

3. Taste for seasoning. Add salt if needed and a pinch of cayenne if desired.