Mustard Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a blend of butter, mustard, chilli vinegar and anchovy essence. The full recipe is presented here and I hope you enjoy this classic British version of: Mustard Sauce.
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This is a classic recipe for a Victorian version of Mustard Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 53.—MUSTARD SAUCE.
Add to some melted butter a teaspoonful of French or English mustard, a dessert-spoonful of chilli vinegar, and a little anchovy; make hot, and serve with broiled or fried herrings. The soft roes may be added.
Whisk the mustard into the melted butter, take off the heat and beat in the chilli vinegar and anchovy essence. Return to the hob and heat through then serve hot to accompany grilled, barbecued or fried herring (if desired, you can finish the sauce by beating in fish roes).
