Mustard sauce for fish fillet

Ingredients for 1 servings:

• 150 ml meat broth or vegetable broth
• 2 tbsp Löwensenf (medium)
• 1 small onion(s)
• 50 ml whipped cream, long-life (30%)
• 1 tsp, levelled sugar
• 1 tbsp clarified butter
• 1 egg yolk
• 1 shot of dry white wine
• 1 dashes lemon juice or lime juice
• curry
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

àla garten – gerd

Peel and finely dice the onion. Heat the clarified butter in a small saucepan and sauté the diced onions until translucent. Then deglaze with the stock. Add the mustard, cream, white wine, and sugar, stir, and bring to a boil briefly. Season with lemon or lime juice, curry powder, pepper, and salt. Do not let it boil any further. Add the egg yolk and blend with a hand blender until the diced onions are pureed.