Mustard Sauce with Vermouth and Thyme

4 comments

Appears in Cook's Illustrated November/December 1999, America's Test Kitchen TV

This sauce goes especially well with ham.

SERVES21 (Makes about 3 1/2 cups)

TIME30 minutes

WHY THIS RECIPE WORKS

For our simple spiral-sliced ham recipe, we let the ham come up to room temperature before putting it in the oven to keep oven time to a minimum and used an oven bag to seal in the heat. We then developed two sauces—one made with stout and ...

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