Recipes

BERYL’S MUSTARD SAUCE

This recipe is courtesy of our editor’s mum and is a firm family favourite - give it a try and you'll soon know why!

Ingredients

1 teaspoon English mustard 1 teaspoon Dijon mustard 2 teaspoons caster sugar 2 teaspoons cornflour 3 tablespoons water 1-2 tablespoons cider vinegar

Method

Mix the mustards, sugar and cornflour together in a small saucepan - we used the Prestige Cuisine 16cm saucepan for a five piece cookware set) - and add the water to make a paste. Bring gently to the boil, stirring all the time - if it goes a little lumpy, keep stirring or use a small sauce whisk if you have one. Once you have a smooth consistency, add enough of the cider vinegar to make a thick-ish sauce that can be spooned - rather than poured - on to the plates.