Creamy Mustard Sauce
Fluffy whipped cream takes on a savory note when the two mustards used on the roast are folded in.
- Yield: Makes 1 1/3 cups
Photography: Jonathan Lovekin
Source: Martha Stewart Living, December 2011
- 1/2 cup heavy cream
- 2 tablespoons stone-ground mustard
- 1 tablespoon Dijon mustard
Whisk cream until soft peaks form. Fold in mustard.