Mustard sauce for pork

Quick and easy mustard sauce for pork recipe so you will enjoy a delicious sauce, quickly made whilst your meat was cooking and you can start serving when meat is ready.

Serves 4 in 15 minutes, originally posted by T-Bones Chef Eli Poppe, 16th February 2006 (Meat / Sausage / Europe (Belgium) / Main Dish / Stove / No marination).

Some people – e.g. my wife- , don’t like black tripes. Usually, these people do like the white variety, although they actually don’t have much to do with each other from a technical point of view. The tripes, that is, not necessarily the people.

So, since I do like black tripes, I usually make some white ones as well. The sauce here is adapted from a recipe from my all-time favourite chef, Louis Willems, who also provides the ingredients and technique for making the tripes yourself.

Ask The Skinny Cook if you want to get this recipe. I must say I did not try it yet, but tasting the sauce with some tripes bought at the butcher, it must be Yummy…

When you are an experienced cook and want to make mustard sauce for real meat cuts of the pork, e.g. pork chop, you could start frying your pork chop in butter. Always make sure the butter doesn’t overheat:

• make sure the size of your meat is the same as the size of your pan.
• the meat has to sizzle a little, but when the color of the butter becomes darker: add more butter and lower the fire.

Once the pork chops are fried, remove them out of the pan, and continue with step 2 below, omitting the olive oil and the extra butter at the end.

However, when you want to be on the safe side and make a mustard sauce to add with pork, sausages or fish, proceed with the recipe below.

Mustard sauce recipe with (white) sausage(s)

• 1 pound (500 g) white tripes
• 1 shallot, finely chopped
• 3/4 oz (20 g) unsalted butter
• 1 tablespoon of extra virgin olive oil
• 1 1/2 tablespoon of flour
• 5 fluid ounce (150 ml) of chicken stock
• 5 fluid ounce (150 ml) double cream
• 1 tablespoon of mustard (for those living in Belgium: try to use the famous : Tierentyn mustard, for those living abroad: mix 2 different types of mustard for an original, new taste)
• salt and pepper.

How to prepare mustard sauce for pork

1. Prick the tripes with a fork. Heat a little butter in a frying pan on medium heat and cook the tripes for 7 to 8 minutes on each side.
2. Meanwhile make the sauce: melt the shallot in a pan with some olive oil, mix the flour in and cook for about a minute, add the stock and bring quickly to the boil, reduce this and then add the cream and the mustard. When this is nicely incorporated, take from the heat and whisk in a knob of butter.
3. Serve immediately. The real Belgian fries are an excellent companion for this treat. A good green salad will do nicely as well.