I made this sweet mustard sauce a couple of days ago.
We had a large stuffed pork roast for dinner. But because it’s only the two of us here at home, at the end of our dinner I had to put half of it back in the fridge of course. No worries, I did that on purpose!
I sliced the cold roast up a day later but I felt like adding a nice and creamy sauce to it to make it even more appetizing.
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 to a freshly baked roast though. Because you can add those lovely hot and flavorful pork juices to this sauce the moment 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.
Other than that this mustard sauce is pretty simple. Sweet mustard and cream are the main ingredients. Can you find sweet mustard where you live? It’s a type of mustard that you find in Germany. It’s a popular breakfast sauce for boiled white sausages (Weisswurst), cold cuts and smoked salmon.
If you can’t find the sweet mustard, then you can add some honey and a grainy Dijon mustard to the cream instead.
Are you 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.