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Mustard sauce with parsley

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Ingredients for 6 servings:

  • 4 tbsp olive oil
  • 2 tbsp flour
  • 100 ml milk, cold
  • 1 dash of cream
  • 300 ml vegetable stock
  • 1 tbsp vinegar
  • some sugar
  • 2 tbsp Dijon mustard, to taste
  • ½ onion(s)
  • 1 bunch of parsley
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian, a great sauce for fish, white meat or eggs and potatoes

Heat the oil in a saucepan and sauté the flour. Stir in the milk and cream while stirring. Stir in the stock and bring to a boil. Add the vinegar, mustard, and a pinch of sugar. Slice the onion and cook briefly. Meanwhile, trim the parsley. Place it in a blender with the sauce and blend thoroughly. Season with salt and pepper. You can also use tarragon or dill instead of the parsley.

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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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