As with all stuff, I love my sauces, and this, Paps Mustard Sauce, is just my version as it’s defo more zingy, spicy, and flavoursome!!

This one is about satisfying my palate. It’s got chilli kick and has a fab kick from the use of Colmans English Mustard cream. Forget Dijon or any of the other whole grain mustard, nah, forget those! Go forth with the most potent mustard cream around! If it ain’t Colmans, you’re gonna miss the true beauty of this sauce, it just won’t hit the mark, honest!

This sauce is fab using the roasting tray juices or pan juices after browning meat. A quick sauce with bags of taste.

Pap’s Mustard sauce is also amazing on or as a dipping sauce for chips or hash browns!

Obviously, please adjust to your palate, but if you are a Western Bengali like me, it’s gonna be fine!

INGREDIENTS:

1 heaped tbsp Colmans Mustard
200ml of Double Cream
1 knor stock cube disolved in a cup of hot water
Fresh chopped parsley
1 tsp chilli flakes
A few drops of Worcestershire sauce

METHOD:

Take a small pan, add the hot stock cube.
Add the chilli flakes bring to the boil, then simmer for about 5 mins.

Next, pour in cream, mustard cream, and a few drops of Worcestershire sauce.

Gently reduce until the sauce thickens to a gravy consistency.

Sprinkle with fresh chopped Parsley and serve!

This is fab with pork chops, roast chicken, or on lovely steamed potatoes!

I served it today with pork chops, Parsley butter steamed potatoes, steamed carrots, and flat beans. 2 smoked garlic cloves throw in a little diverted interest!

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