This Mustard Sauce recipe has been in my family for as long as I can remember. Every year, without fail, it would be drizzled over thick slices of ham at the Easter table. My favorite way to enjoy this mustard sauce is of course over ham, but it’s great with many cuts of pork including pork loin, pork tenderloin and smoked pork chops. 

yellow mustard sauce drizzled over slices of ham on an ornate platter

Why This Recipe Works

The balance of sweet, savory and tangy is what makes this mustard sauce so delicious and versatile. The ingredient list itself might look a bit curious, but once combined, the silkiness and flavor of the vibrant sauce is undeniably delicious. 

This mustard sauce is thickened with eggs and cooked over a double boiler (glass bowl set over a pot of boiling water). You could make this in a saucepan, but to ensure the eggs don’t get scrambled I recommend using a double boiler. 

mustard, tomato soup, eggs, butter, sugar and vinegar measured out and set on a table

Ingredients in this Mustard Sauce for Ham

  • Unsalted butter: the original recipe—from who knows when—for this mustard sauce was written with oleo. We don’t cook with margarine around here, so butter it is. I prefer unsalted so I can control the salt level, but feel free to use whatever you have on hand.
  • Eggs: you’ll need to use large eggs (about 50 grams per egg without the shell). If you use smaller eggs the sauce may not set up correctly. 
  • Sugar: the original recipe for this mustard sauce used regular white sugar, which you definitely can do. I like the depth of flavor turbinado sugar adds, so that’s what I usually use.
  • Canned tomato soup: it’s important that you use condensed tomato soup, such as Campbell’s. Don’t use a ready-to-eat canned soup like Progresso. 
  • Mustard: prepared yellow mustard is what you’re looking for! The bright yellow stuff. I haven’t tested this with Dijon mustard, but adding a few tablespoons of Dijon would be delicious too. 
  • Vinegar: white distilled is all you need here. No need to use your nice white wine vinegar.

How to Make Mustard Sauce for Pork

  1. Prepare a double boiler: set a glass bowl over a saucepan partially filled with water. The water should not touch the bottom of the bowl. Place the saucepan over medium heat on the stovetop and bring the water to a simmer. 
  2. Melt the butter in the glass bowl of the double boiler.
  3. Gradually add the eggs to the melted butter, whisking vigorously to avoid scrambling the eggs. 
  4. Whisk in the sugar and cook, stirring constantly, until the sugar is fully dissolved.
  5. Add in the tomato soup, mustard, vinegar and water. Continue cooking, whisking constantly, until the mixture is slightly thickened. 
  6. Serve the creamy mustard sauce warm or cold. 
yellow mustard sauce drizzled over slices of ham on an ornate platter

How to Serve Mustard Sauce

Could I use brown sugar?

We haven’t tested this, but it should work fine.

Can I add a splash of cream to make it even creamier?

We haven’t tried this but it sounds delicious. Add cream once the sauce has been removed from heat.

Mustard Sauce for Pork

Print Recipe
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Yield 2 cups (16 servings)

Directions

Ingredients

  • ¼ cup unsalted butter
  • 2 large eggs, beaten
  • ½ cup Turbinado sugar or regular cane sugar
  • ½ cup condensed tomato soup*
  • ½ cup prepared yellow mustard
  • ¼ cup distilled white vinegar
  • ¼ cup water

Instructions

  • Melt butter in bowl of a double boiler set over medium heat.
    melted butter in a double boiler
  • Whisking vigorously, gradually beat in eggs.
    bubbly egg mixture in a double boiler
  • Whisk in sugar and cook, whisking constantly, until completely dissolved, about 1 minute.
    bubbly sugar mixture in a double boiler with a whisk set in in
  • Whisk in tomato soup, mustard, vinegar and water. Continue cooking, whisking constantly, until slightly thickened, 7–10 minutes.
    yellow mustard sauce in a double boiler
  • Serve hot or cold with ham.

Notes

Tomato Soup: it’s important that you use condensed tomato soup, such as Campbell’s. Don’t use a ready-to-eat canned soup like Progresso.
To prepare a double boiler: set a glass bowl over a saucepan partially filled with water. The water should not touch the bottom of the bowl. Place the saucepan over medium heat on the stovetop and bring the water to a simmer. Use as directed in the recipe.
Store mustard sauce in an airtight glass container in the refrigerator for up to 1 week.

Nutrition

Serving: 2tablespoonsCalories: 65kcalCarbohydrates: 8gProtein: 1.5gFat: 3.5gSaturated Fat: 2gCholesterol: 31mgSodium: 142mgFiber: 0.5gSugar: 7g
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!
a silver spoon drizzling yellow mustard sauce over slices of ham on an ornate platter

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. 5 stars
    This sauce was not only delicious, but it was easy to make, and added a beautiful color to the plate…I made it for ham, but like Lauren said, it would be great on any pork dish…Thanks again, Lauren for this family recipe!

  2. 5 stars
    One suggestion. While the butter is melting whisk the eggs in a separate bowl. Then add the rest of the ingredients to the eggs. Then put it all in the butter to heat and thicken. Doing this eliminates the egg cooking. ♥️