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Mustard Sauce for Pork

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4.17 from 6 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 cups (16 servings)



  • ¼ cup unsalted butter
  • 2 large eggs, beaten
  • ½ cup Turbinado sugar or regular cane sugar
  • ½ cup condensed tomato soup*
  • ½ cup prepared yellow mustard
  • ¼ cup distilled white vinegar
  • ¼ cup water


  • Melt butter in bowl of a double boiler set over medium heat.
    melted butter in a double boiler
  • Whisking vigorously, gradually beat in eggs.
    bubbly egg mixture in a double boiler
  • Whisk in sugar and cook, whisking constantly, until completely dissolved, about 1 minute.
    bubbly sugar mixture in a double boiler with a whisk set in in
  • Whisk in tomato soup, mustard, vinegar and water. Continue cooking, whisking constantly, until slightly thickened, 7–10 minutes.
    yellow mustard sauce in a double boiler
  • Serve hot or cold with ham.


Tomato Soup: it’s important that you use condensed tomato soup, such as Campbell’s. Don’t use a ready-to-eat canned soup like Progresso.
To prepare a double boiler: set a glass bowl over a saucepan partially filled with water. The water should not touch the bottom of the bowl. Place the saucepan over medium heat on the stovetop and bring the water to a simmer. Use as directed in the recipe.
Store mustard sauce in an airtight glass container in the refrigerator for up to 1 week.


Serving: 2tablespoonsCalories: 65kcalCarbohydrates: 8gProtein: 1.5gFat: 3.5gSaturated Fat: 2gCholesterol: 31mgSodium: 142mgFiber: 0.5gSugar: 7g
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