Sweet Mustard Sauce

Name: Sweet Mustard Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: 6 Tbsp (75 g) Sugar; about 6 Tbsp (100 ml) White Wine Vinegar; 1 tbsp of Dijon mustard, heaped (15 ml) Dijon Mustard; 2 tsp single cream (10 ml) Cream; about ¼ tsp (2 g) Salt; about 3 Tbsp (50 ml) Canola Oil

Independent adaptation of a publicly published Mark Kempson recipe. Not affiliated with, sponsored by, or endorsed by Mark Kempson.

DRESSING · SCORCHED MACKEREL & SMOKED EEL

A dressing for scorched mackerel & smoked eel.

Kempson's sweet mustard sauce.

On the jar

SWEET

Method: simmer
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.15× recipe

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Ratio

W.WINE VINEGAR 100 mlCANOLA OIL 50 mlDIJON 15 mlCREAM 10 ml

Ingredients

Sugar6 Tbsp (75 g)
White Wine Vinegarabout 6 Tbsp (100 ml)
Dijon Mustard1 tbsp of Dijon mustard, heaped (15 ml)
Cream2 tsp single cream (10 ml)
Saltabout ¼ tsp (2 g)
Canola Oilabout 3 Tbsp (50 ml)

Method

Pour to the lines in order (bottom → top): W.WINE VINEGAR, CANOLA OIL, DIJON, CREAM.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SALT (to taste).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

3 kitchens · 3 stars

Sweet Mustard Sauce★ STARRED KITCHENOn the jar: SWEET
Grain Mustard Dressing★ STARRED KITCHENOn the jar: GRAIN
Lemon Dressing★ STARRED KITCHENOn the jar: LEMON
Honey and Mint Dressing★ STARRED KITCHENOn the jar: HONEY AND

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Provenance

Mark Kempson works in Modern British / seasonal at Kitchen W8; credentials include Michelin 1* (Kitchen W8, London).

Adapted from a Mark Kempson recipe (Mark Kempson / Great British Chefs (scorched mackerel, Kitchen W8)).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Mark Kempson / Great British Chefs (scorched mackerel, Kitchen W8) (published as “Sweet Mustard Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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