This recipe is wonderful served with roast beef, venison or a steak. The strong flavours are balanced by the cream which is added at the end. Low fat cream may be used for a low-cal option.


  • 2 tbls each of dijon mustard, seeded mustard, brown sugar, tomato sauce

  • 1 tbls each of worcestershire sauce, red wine vinegar, olive oil.

  • 1 crushed clove garlic

  • Cracked pepper to taste

  • .25 cup of cream


  • 1.

    Add all ingredients except for cream to a small saucepan on medium heat.

  • 2.

    Bring to boil stirring occasionally.

  • 3.

    Add cream and stir thoroughly.

  • 4.

    Warm through but do not bring back to boil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 84kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 0g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 42mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe can also be used as a marinade for a roast or as a coating for a meat loaf by omitting the cream.

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