Sweet Mustard Sauce for Pork Roast
This sauce is great. You can serve it over freshly baked pork roast or cold leftover pork slices just like I did. It’s totally up to you. There is one great advantage of the freshly baked roast because you can add those lovely hot pork juices to this sauce once the roast comes out of the oven. I’m telling you when you have to add them in this recipe below. I made a sauce from scratch without the juices but we were absolutely not disappointed, on the contrary.
Looking for more sauces that go well with pork? Then also check out this one: my Spanish whisky sauce for pork tenderloin!
- 3 tbsp sweet mustard
- 3 tbsp mayonnaise
- 3 tbsp cream
- 3 tbsp onion chopped
- 2 tbsp capers in brine
- 1 large garlic clove chopped
- 2 cups beef stock (480 ml)
- 1 tbsp unsalted butter
- 2 bay leaves
- 1 sprig fresh rosemary
- 3 tbsp fresh parsley chopped
- 1 tsp curcuma powder (optional)
- Add the butter, bay leaves and rosemary to a saucepan and place it over medium heat.
- Gently fry the herbs until the butter has melted. Then add the chopped garlic and onion.
- Fry the onion and garlic for 5 minutes. Then pour in the beef stock (and the remaining juices from the pork roast if you are serving this sauce with freshly baked roast).
- Bring the ingredients to a boil, then turn the heat lower and simmer it for 5 minutes. The stock should have reduced by almost half. Then take the pan off the heat, let it cool and mix or blend it until smooth.
- Place the sauce base back over high heat. Let it reduce by half again until you get the impression that the liquid starts to thicken a little.
- Turn the heat off and stir in the sweet mustard.
- Then add the mayonnaise, curcuma (optional) and cream.
- Add the chopped parsley and capers.
- Check the seasoning of the sauce and add extra pepper or salt to taste if necessary. Add more cream if you want the sauce to be runnier. Pour it in a sauce jug and serve with the sliced (cold) pork roast.