in Germany

Leipzig mustard sauce

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Ingredients for 4 servings:

  • 2 tbsp margarine
  • 2 tbsp flour
  • ½ liter vegetable broth
  • ½ cup mustard (Bautzner), medium hot, small cup
  • ½ cup sour cream
  • Sugar

Instructions

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

Heat the margarine and flour and mix into a roux. Gradually deglaze with vegetable stock and bring to a boil. Do not add all of the vegetable stock at once; stir well throughout to avoid lumps. Then add the mustard and sour cream and bring back to a boil. Season with sugar. This dish tastes best with potatoes and boiled eggs. If you like a lot of sauce, this recipe only makes 2-3 servings.

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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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