Title: Gubbins Sauce
Categories: British, Sauces
Yield: 1 /2 c
60 g Butter
1 tb Freshly made Colman's
-mustard
1 tb Tarragon vinegar
4 tb Double cream
2 ts Chile flakes
1/2 ts Salt
1 ts Freshly ground black pepper
In a bowl set over simmering water, melt the butter then stir in the
mustard, tarragon vinegar, double cream, chilli flakes, salt, and
black pepper. Whisk until warmed through and amalgamated.
Named after Edward Spencer Mott (aka Nathaniel Gubbins)
