Wednesday, March 20, 2013

Creamy Mustard Sauce with Vermouth and Thyme

It is spring....that time of year when we look outside and have no idea what we are going to wear...will it be sunny..will it rain...will there be snow flurries, will the wind blow...or will there be a little of each?  Val at More Than Burnt Toast shared a quotation that just seems to fit...


"It was one of the March days when the sun shines hot and the wind blows cold: 
when it is summer in the light, and winter in the shade."

— Charles Dickens



Just the same, we are on the verge of lovely weather and spring...which means ham, baked beans, macaroni salad, pickled eggs and something with lemon and strawberries for dessert!


How about dressing up your Easter ham with a creamy mustard sauce combining some Dijon and whole-grain mustards with some vermouth and thyme my favorite spice?  



Mustard Sauce with Vermouth and Thyme
The New Best Recipe from the Editor's of Cook's Illustrated

Makes about 3 1/2 cups

1 1/2 cups low-sodium chicken broth
2 Tbsp cornstarch
2 Tbsp unsalted butter
3 medium shallots, chopped fine
2 cups dry vermouth
1 Tbsp dark or light brown sugar
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
1 Tbsp chopped fresh thyme leaves
Salt and pepper to taste

Whisk the broth and cornstarch together in a small bowl;  set aside.  Heat the butter in a 12-inch skillet over medium heat until foaming;  add the shallots and cook until  softened,  about 3 minutes.  Stir in the vermouth and brown sugar; increase the heat to medium-high and simmer until the alcohol vapors have cooked off,  about four minutes.  

Whisk the broth and cornstarch mixture to recombine, then gradually whisk it into the simmering liquid; return the sauce to a simmer to thicken, stirring occasionally.  Off the heat, whisk in the mustards and thyme; season with salt and pepper to taste.  (The sauce can be cooled to room temperature and refrigerated for up to two days.  Reheat in a medium saucepan over medium-low heat.)  Serve with ham.



This has become my new favorite sauce to serve with ham!  The recipe makes enough sauce for an army so I cut the recipe in half and it worked just fine for us.

I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.

And remember enjoy spring...."Whatever the weather, the weather will be..."!

8 comments:

  1. This sounds like a great sauce for ham, I love mustard! Happy Spring:@)

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  2. This sounds so delicious. I can't imagine any other condiment than mustard for ham.

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  4. This sounds great for ham, but I was thinking it would work with pork chops.

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  5. Oh how I love mustard sauces. This does sound good and I love thyme also. Now if I were only having ham for Easter.

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  6. This is great and I can't wait to try it. Thanks for the recipe and have a good weekend!

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  7. Hi Kate,
    This is a fantastic Mustard Sauce and I can't wait to try it. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  8. This recipe sounds really good. It will be on my Easter ham for sure. Thanks for the recipe.

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