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Nutrition Facts
Serving Size 1 (97g) Recipe makes 6 servings
Calories 140
Calories from Fat 86		(61%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 6.0g	29%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 139mg		5%
Potassium 133mg		3%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.4g	1%
	Sugars 0.2g
Protein 3.6g		7%
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Thanksgiving 2007

Cucina Casalingo

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Mustard and Chive Sauce

Recipe #54122 | 20 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sackville
Feb 16, 2003

The next time you bake a ham, try making this simple sauce to go with it.

SERVES 6 (change servings and units)

Ingredients

50 g butter
50 g flour
2 tablespoons Dijon mustard or English mustard
450 ml milk
salt and pepper
3 tablespoons finely snipped chives

Directions

1
Melt the butter in a small pan and stir in the flour.
2
Remove from the heat and stir in the mustard.
3
Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
4
Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
5
This cooks the flour and thickens the sauce.
6
Stir in the chives, adding a touch of soup stock or water if it seems too thick.
7
Spoon over slices of ham.

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Featured Reviews for This Recipe

From: AuntSana

On Jul 29, 2008

Used this over a ham loaf. Really perked it up! Makes a lot of sauce, so think I will 1/2 it next time. Also, think I will use a bolder mustard, because Dijon is just too salty for us. Thnx for posting Sackville.

1 person found this review helpful

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From: Chef #230211

On Jun 17, 2008

Very good sauce for baked ham. I did add a little more dijon mustard to suit our tastes. Also went well with the baked macaroni and cheese we had with the ham.

1 person found this review helpful

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From: Miss Annie

On May 8, 2003

This was a very good sauce. It was very pleasing, due to the strong mustard, I think. It gave the sauce some energy which balanced well with the mild ham. I used Dijon mustard this time, but I would love to try it with the English mustard. Fresh chives is an absolute must, the only way to go! Thanks for sharing this simple, but wonderful sauce recipe.

7 people found this review helpful

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From: Cucina Casalingo

On Dec 2, 2007

This is a simple, basic sauce. I would make it again but would use a little more mustard and include a few drops of hot sauce for a little more sparkle to the recipe.

2 people found this review helpful

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Read all 6 reviews