Ingredients for Zippy Mustard Sauce For Sirloin Steaks Or Roasts
- Egg Yolks
- Prepared Mustard
- White Vinegar
- Cold Water
- Prepared Horseradish
- 4 tablespoons (1/2 stick) unsalted butter
- White Sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy whipping cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Zippy Mustard Sauce For Sirloin Steaks Or Roasts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Zippy Mustard Sauce For Sirloin Steaks Or Roasts
- In a medium saucepan, whisk together 1 large egg yolk, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 2 tablespoons water, 1 tablespoon prepared horseradish, 4 tablespoons (1/2 stick) unsalted butter, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook over very low heat, whisking constantly, until the sauce thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and whisk until the sauce is smooth and creamy.
- Let the sauce cool slightly, then gently fold in 1/4 cup heavy whipping cream.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. This sauce will keep for up to 3 days in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
60g
Fat
188g
Carbs
7g
