John Myers
Herbal – Mustard – Cream Sauce
The perfect herbal – mustard – cream sauce recipe with a picture and simple step-by-step instructions.
- 200 g Cream
- 100 ml Vegetable broth
- 50 ml White wine
- 1 small Diced onion
- 0,5 tsp Garlic paste (see recipe)
- 10 g Grated ginger
- 1 tsp Dijon mustard
- Black pepper from the mill
- Soy sauce light
- Dried dill
- 7 Kräuter
- Flour butter (see recipe)
- Chilli from the mill
- Lemon juice
- Peel and dice the onion and sauté in a saucepan.
- Add white wine and let it reduce.
- Stir the garlic paste and the grated ginger into the reduction and then deglaze with the cream and vegetable stock and simmer a little.
- Stir in the Dijon mustard and season with light soy sauce, black pepper from the mill, dried dill, 7 herbs, lemon juice and chilli from the mill.
- Thicken the sauce with a ball of flour butter. “Flour butter (Beurre manié)”
- The sauce goes well with all fried and steamed fish.
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