MUSTARD SAUCE

INGREDIENTS

25 grams butter 25 grams of flour 250mls (1 cup) meat or vegetable stock 5mls (1 teaspoon) mustard 45mls (3 tablespoons) port or Marsala 1-2 tablespoons good berry preserve Salt and freshly ground black pepper 125mls (½ cup) reserved liquid that the ham cooked in

METHOD

Melt butter in saucepan and stir in flour to form a roux. Add the mustard and mix in well. Add stock gradually, stirring the mixture until it comes to the boil. Cook gently for 5-10 minutes, stirring. Add the port to the sauce whilst stirring. Add the berry preserve and salt and pepper to taste. Add a little of the strained liquid that was used to cook the ham in to add an extra depth of flavour.

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