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Mustard – egg sauce

updated

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Ingredients for 4 servings:

  • 10 eggs, boiled
  • 1 tbsp margarine
  • 20 g flour
  • 300 ml milk
  • 1 pinch of salt
  • 3 tsp mustard, medium hot
  • nutmeg
  • 1 tsp vegetable broth, instant
  • Parsley

Instructions

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

Perfect for Easter; if you have lots of boiled eggs

First, melt the margarine in a saucepan. Add the flour and stir until it forms a paste. Slowly pour in the milk and whisk until no lumps remain. Add enough milk until the sauce is creamy but not too stiff. Add the mustard and seasonings, mix well, and bring to a boil. Peel the boiled eggs, slice them, and add them to the sauce. Slowly stir in the sauce and heat until hot. Sprinkle with parsley. This goes best with boiled or unpeeled 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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