Onion and Mustard Sauce

So today we splurged on Boiled Bacon and Cabbage . . . well, actually a boiled gammon slipper joint and cabbage. It went down a real treat along side of peeled potatoes I had cooked in the pot liqueur along with the cabbage and some whole peeled carrots.

I hardy missed having Corned Beef at all. ☺



The vegetables were really tasty, scooped onto our plates and spread with a bit of butter and a grinding of pepper.



The gammon was oh so tender and pink . . . and delicious with this onion and mustard sauce I made to go along with it. Silky and rich, and filled with soft as butter onions bits and a light mustard tang . . . it went perfectly with the slight saltiness of the gammon.

It would also go very well with a mild favoured fish such cod or haddock.



The trick is to cook the onions until they are pratically melting, without colouring them. You will want to cook them on the lowest heat possible and stir them frequently. Your reward for all this attention will be a deliciously rich and tangy sauce!




*Onion and Mustard Sauce*
Serves 6
Printable Recipe

A delicious sauce to serve with gammon or bacon, or even fish.

1 large onion, peeled and finely chopped
1 rounded teaspoon of dry mustard powder
1 rounded teaspoon of grainy mustard
1 1/2 ounces of butter (3 TBS)
1 ounce plain flour (2 TBS)
6 fluid ounces of milk
6 ounces of ham stock
fine sea salt and freshly ground black pepper to taste


Melt 2 TBS of the butter in a saucepan. Add the onion. Cook over the lowest heat possible, for about 20 minutes without colouring, stirring occasionally. Whisk in the flour and mustard powder, and cook over low heat for about a minute. Whisk in the milk a little bit at a time. Whisk in the ham stock in the same way. Cook and whisk until the mixture bubbles and thickens somewhat. Allow to simmer for about 5 minutes. Whisk in the remaining butter and the grainy mustard. Taste and adjust seasoning with salt and black pepper to taste. (You probably won't need any salt, depending on your tastes.) Pour into a sauceboat and serve warm at the table.