Sweet Mustard Sauce

Name: Sweet Mustard Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 200 ml
Cuisine: French Classic
Ingredients: 75 g Sugar; 100 ml White Wine Vinegar; 15 ml Dijon Mustard; 10 ml Cream; 2 g Salt; 50 ml Canola Oil

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

Sweet Mustard from a starred kitchen.

Ratio

White Wine Vinegar 100 mlDijon Mustard 15 mlCream 10 mlCanola Oil 50 ml

Ingredients

Sugar — 75 g
White Wine Vinegar — 100 ml
Dijon Mustard — 15 ml
Cream — 10 ml
Salt — 2 g
Canola Oil — 50 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

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.