mustardcreamsaucetitle

By Emma Chow

I have many food vices: burnt chicken wings, over roasted almonds, burgers, chocolate that has any kind of mint in it, and IKEA’s Swedish meatballs in gravy. Admittedly during my last pregnancy, I made a lot of trips to IKEA and not all those trips were for baby nursery items. However, the stuff they serve you in their glorified canteen seems to be stocked in their food shop that you hit after you’ve nearly spent all your money on furniture and random ‘useful’ things, and all of it is frozen or comes in a sachet. Remember that thing about the horse meat? Not cool. It didn’t happen here in Australia, but still, let’s make some pork meatballs from scratch and while we’re at it, knock up this really easy home version of their mustard cream sauce from ingredients you already have in your pantry and fridge.

Ingredients

1 quantity pork, fennel and sage  meatballs, recipe can be found here (just skip the sauce)

1 tablespoon butter

1 tablespoon flour

250mls cream

250mls water (or chicken stock if you happen to have it, but I don’t bother generally)

2-3 tablespoons Worcestershire sauce

1 teaspoon sugar or plain honey

1 tablespoon Dijon mustard

Salt and pepper

Chopped fresh parsley for garnish

Method

  1. In a small pot, melt the butter on medium heat until bubbling and add the flour.
  2. Stir the flour into the butter and cook until the mixture is bubbling and no pockets of flour remain.
  3. Add the water, Worcestershire sauce and honey and whisk to combine. Continue to cook on medium heat until the liquid has thickened, for about 3 minutes.
  4. Add the cream and mustard and whisk to combine. Allow to simmer for a minute before removing from heat.
  5. Add salt and pepper to taste and more Worcestershire sauce if you prefer a stronger flavour. Personally I like mine with a little more mustard, but you can add that to the list of food vices.
  6. Pour the sauce over your meatballs. Garnish with chopped fresh parsley. Best served with some mashed potato and some salad.
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