Mustard Sauce McGuffin

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Mustard Sauce McGuffin
20 min.
8
66kcal

Suggestions


Welcome to the world of culinary creativity with our Mustard Sauce McGuffin! This delightful sauce is not only a feast for the taste buds but also caters to a variety of dietary needs, making it a perfect addition to any meal. Whether you're a vegetarian, gluten-free, or dairy-free eater, this sauce is designed to elevate your dishes without compromising on flavor.

In just 20 minutes, you can whip up a sauce that boasts a rich, tangy profile thanks to the combination of Dijon mustard and a carefully reduced blend of white wine and vinegar. The magic happens as you whisk in egg yolks, creating a light and airy texture that adds a unique twist to traditional sauces. The result is a velvety, luscious sauce that forms delicate peaks, making it a stunning accompaniment to your favorite dishes.

Imagine drizzling this exquisite sauce over grilled vegetables, roasted meats, or even a fresh salad to bring a burst of flavor to your plate. With only 66 calories per serving, you can indulge guilt-free while impressing your guests with your culinary prowess. Best served warm, the Mustard Sauce McGuffin can also be made ahead of time and stored in the refrigerator, making it a convenient option for busy weeknights or special occasions. Get ready to transform your meals with this versatile and delicious sauce!

Ingredients

  • servings coarse salt and pepper freshly ground to taste
  • tablespoon dijon mustard 
  • large egg yolks 
  • 0.5 cup olive oil extra-virgin
  • 0.5 cup rice vinegar 
  • cup white wine 

Equipment

  • sauce pan
  • whisk

Directions

  1. Combine the wine and vinegar in a small non-reactive saucepan. Bring this to a simmer and gently reduce it to about ½ cup.
  2. Transfer the reduced liquid to a double-boiler set over GENTLY simmering water.
  3. Whisk in the lightly beaten egg yolks. Continue whisking even after all the egg yolks are incorporated. You want to beat plenty of air into those eggs.
  4. As the mixture cooks, the bubbles you create will set, adding heft and volume to the sauce without butter or cream. Eventually you will get a sauce that forms very light peaks. The perfect little bubbles should be consistent, uniform and noticeable.
  5. At this point remove the sauce from the heat and slowly drizzle in the olive oil.
  6. Pour it in a steady, slow stream until all the oil is incorporated.
  7. Whisk in the mustard.
  8. This sauce is best served immediately and warm, but it really does not suffer that much being made ahead and refrigerated.

Nutrition Facts

Calories66kcal
Protein7.35%
Fat82.83%
Carbs9.82%

Properties

Glycemic Index
12.13
Glycemic Load
0.13
Inflammation Score
-1
Nutrition Score
1.4043478088696%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Apigenin
0.01mg
Luteolin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:66.17kcal
3.31%
Fat:3.89g
5.98%
Saturated Fat:0.78g
4.89%
Carbohydrates:1.04g
0.35%
Net Carbohydrates:0.96g
0.35%
Sugar:0.34g
0.38%
Cholesterol:45.9mg
15.3%
Sodium:218.33mg
9.49%
Alcohol:3.09g
100%
Alcohol %:5.93%
100%
Protein:0.78g
1.55%
Selenium:3.13µg
4.47%
Vitamin E:0.5mg
3.37%
Manganese:0.05mg
2.73%
Phosphorus:24.64mg
2.46%
Vitamin K:1.8µg
1.72%
Vitamin B2:0.03mg
1.66%
Folate:6.64µg
1.66%
Vitamin B6:0.03mg
1.56%
Vitamin D:0.23µg
1.53%
Vitamin B5:0.15mg
1.46%
Iron:0.25mg
1.38%
Vitamin B12:0.08µg
1.38%
Vitamin A:62.62IU
1.25%
Magnesium:4.28mg
1.07%
Calcium:10.47mg
1.05%
Source:SippitySup