mustard sauce

Ingredients for 6 servings:

• 1 liter of milk
• 40 g butter
• 60 g flour
• 1 m.-large bay leaf
• 3 grains of allspice
• 5 peppercorns, crushed
• n. B. Salt
• 1 medium-sized onion(s), diced
• 300 g mustard
• n. B. Nutmeg
• e.g. vinegar (white wine vinegar)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, melt the butter in a saucepan over a moderate heat, then add the diced onion and sweat until translucent. Once it’s done, add the flour. Let it all sweat for a bit, but keep stirring, otherwise it will burn and you can throw it all away. After about 5 minutes, gradually add the milk, stirring constantly with a whisk, otherwise lumps will form in the sauce. Once all the milk has been poured in, add the bay leaves, allspice, and peppercorns. Then let it all simmer for 20 minutes, stirring constantly, to remove the flour flavor. This is the basic sauce, a béchamel sauce, from which many derivatives can be made, including mustard sauce. Once it’s finished cooking, pass it through a sieve and season with salt, nutmeg, pepper, and white wine vinegar. At the very end, add the mustard, and that’s it—but be careful! This sauce burns incredibly quickly because of the roux and milk, so stay by the stove and stir diligently, even if your arm gets swollen.