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Eggs with mustard sauce à la carte

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Ingredients for 3 servings:

  • 2 tbsp butter
  • 2 tbsp flour
  • ¼ liter cream
  • ¼ liter vegetable broth
  • 2 tbsp dill, finely chopped
  • 2 tbsp mustard
  • 2 gherkins, diced
  • 2 egg yolks
  • 2 tbsp lemon juice
  • salt and pepper
  • 6 eggs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

the world’s best mustard sauce with cream and cucumbers

Melt the butter in a saucepan, stir in the flour, and sauté. Add the vegetable stock and cream, stirring constantly, and bring to a boil. Simmer for 10 minutes. Mix the egg yolk with a little hot sauce, mustard, and lemon juice, and stir into the sauce. Stir in the diced gherkins and dill. Season with salt and pepper. Hard-boil the eggs and add them to the sauce. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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