Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup Coleman's dry mustard
- ½ cup sugar
- 2½ tablespoons potato starch (I often substitute corn starch for potato starch)
- ½ cup cream
- 1 – 4 tablespoons apple cider vinegar
Directions
Mix the dry ingredients together and sift into a heavy bottomed kettle.
Add the cream and mix well.
Heat over a medium heat, stirring and scraping the bottom constantly until it bubbles and starts to thicken.
Take the pan off the heat and add at least a tablespoon of vinegar.
You can add more if you like, the vinegar makes the mustard more sour and a thinner consistency.
Put the mustard in a bottle while warm.
Keep in the mustard in the refrigerator.
Warning: do not let the sauce boil because the potato (or corn) starch will thicken and become like glue!
Category:Christmas dressings, stuffings, sauces and gravies
Category:Sauce Recipes
Category:Dry mustard Recipes
Category:Potato starch Recipes
Category:Milk and cream Recipes
Category:Cider vinegar Recipes