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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


  • 1/2 cup heavy cream
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon Dijon mustard


  1. Step 1

    Whisk cream until soft peaks form. Fold in mustard.

Martha Stewart Living, December 2011