Mustard Sauce

• I had a meal in a local restaurant  where roast pork loin was served in a mustard sauce.
• This inspired me to make this dish but easier with meatballs.
• Make your favourite meatballs – making them a bit smaller than usual.
• I used a beef and pork mixture for mine.
• You could also make pulpety – very small meatballs.

METHOD

• Make you smaller style meatballs 
• Keep warm – whilst you make the sauce.
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• Pre-warm the oven to GM 4 – 180°C.

INGREDIENTS – for sauce

• 500ml of chicken or vegetable stock
• 125 ml milk
• 1 tablespoon of potato or corn flour
• 1-2 tablespoons of made mustard ( Polish or French style rather than English)
• 125ml soured cream – optional

METHOD – for sauce

• In a saucepan bring the stock to simmer.
• Mix the potato flour with the milk.
• Mix the milk mixture with the stock – stirring with a wooden spoon.
• Stir in the made mustard.
• Heat together gently.
• Adjust the thickness with milk if necessary.
• Stir in the soured cream if using.

METHOD – Overall

• Put  a layer of meatballs in an oven proof dish.
• Pour the sauce over the meatballs.
• Cover the dish with a lid or foil.
• Put the dish in the pre-heated oven for at least 30 minutes.
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• Serve with mashed potatoes, boiled rice, pearl barley or buckwheat
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• Spanish Garden plate by Meakin
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