John Myers
Contents
show
Mustard Sauce Made Cold
The perfect mustard sauce made cold recipe with a picture and simple step-by-step instructions.
Ingredients for the mustard sauce
- 7 piece Hard-Boiled Easter eggs
- 200 g Whipped cream
- 4 heaped teaspoons Delicacy mustard
- 6 piece Cucumber from the jar refined with honey
- 14 Each half 200 Egg yolk
- 200 ml. Sunflower oil
- Pepper, salt to taste
- 14 piece Egg whites
The preparation of the cold mustard sauce
First I peel the Easter eggs and then wash them
Scrape out the yolk from the egg white.
- I take a small teaspoon and carefully scrape the egg yolk out of the halves of the egg whites and put it in an extra bowl. I cut the egg white into small strips lengthways and then into fine cubes and then I put the egg whites across and they also come in an extra bowl. Now it’s the turn of the pickles. I gradually cut them into small, fine cubes.
The sauce is finished stirring.
- The egg yolks that I put in an extra mixing bowl are squeezed into small pieces with a fork or the stirrers of the mixer. I always add a few drops of the sunflower oil to the egg yolks and stir everything into a creamy mixture. Under the creamy mass I now add a teaspoon of mustard until I have doubled my volume from what I had before. Now I carefully and slowly pour in the cream while stirring in. A good pinch of salt and pepper also comes in and is stirred in. Finally, I lift the chopped protein cubes and the cucumber cubes, taste the sauce again and pour everything into a clean bowl, put the lid on it and put it in the fridge and wish you bon appetit !!!!
Facebook Comments