John Myers
Mustard and Parsley Sauce
The perfect mustard and parsley sauce recipe with a picture and simple step-by-step instructions.
- 50 g Butter
- 2 tbsp Flour
- 1 shot White wine
- 150 ml Milk
- Vegetable broth
- 1 bunch Fresh smooth parsley
- 2 tbsp Mustard medium hot
- 1 tbsp Mustard coarse hot
- 1 tsp Flavored mustard to taste – I like to use apple mustard
- 1 tsp Mustard sweet
- Salt, pepper, nutmeg
- Melt the butter, stir in the flour, roast lightly. Then the white wine over it, let it reduce briefly, then add the milk and bring to the boil, stirring constantly well. Dilute the sauce with the vegetable stock to a semi-liquid consistency (if you like).
- Season the sauce with salt, pepper and nutmeg. Then stir in the mustards, season to taste. If necessary, adjust with mustard, broth and spices. Wash the parsley, spin dry and finely chop, then mix into the sauce. Tastes great with boiled eggs, cooked fish or as a fondue dip.
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