mustard sauces

2014-05-29 a.o.

Mustard can add a pleasant sharpness to a meal.

Mustard in the jar is a condiment that is also a sauce.

I use mustard out of the jar for soup meats, but for some reason it is only with pork chops that I ever turned it into a meat- or vegetable-based sauce.
For small quantities, I cook mustard together with the meat without thickeners. I usually work with mustard and drippings only without any thickeners (= mustard emulsion.)
If you don't like the vinegar in the jar, use ground mustard seed and lime juice to taste instead.
Add liquid and thickeners (eggs or starches) if you need more sauce.
For larger quantities,
- make a béchamel or velouté sauce and add mustard (and/or mustard seed) to taste.
- Or stir mustard into heavy cream for mustard cream sauce.

This is what you need for 2 servings:

Pic1: mustard sauce

Sear the pork chops both sides in hot butter or oil.
Add mustard over on top. Add S&P to taste.
Alternatively, mix mustard with vegetables. (Pic4)
Cover and simmer over low heat for 15-20 minutes.
The mustard will mix in with the pork chop drippings.
Remove the pork chops when done.
Deglaze with some water/white cooking wine.
Stir to loosen the sticky brown from the bottom of the skillet.
Simmer down to desired thickness or alternatively thicken with oil dough.
Adjust seasoning.
Serve generously over the meat and enjoy.

Pic2: 2014-05-29
Pic3: 2014-06-06
Pic4: 2016-03-13