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Mustard – Cream – Sauce

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Ingredients for 4 servings:

  • 25 g butter
  • 25 g flour, wheat flour, type 405
  • 250 g whipped cream
  • 250 g meat broth
  • 100 ml dry sherry
  • 1 lime(s), untreated
  • 75 g coarse-grained mustard
  • 1 egg yolk
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Knead soft butter with flour into a smooth, pliable ball. Wash the lime, zest, and juice it. Take 3 tablespoons of cream and add it to a small bowl with the egg yolks. Bring the remaining cream, stock, sherry, and lime zest to a boil in a saucepan over medium heat. Add the flour ball and whisk it into the sauce. Finally, remove the pan from the heat. Whisk the egg yolks with the cream. First, stir the mustard into the sauce, then the egg yolk and cream. Season the mustard sauce with salt, pepper, and lime juice. Serve the sauce with boiled eggs or fried medallions.

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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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