Summary

Ingredients

• 2 teaspoons mustard seeds
• 0.25 liter ¼ whipped cream
• 40 g butter, well chilled
• 2 teaspoons lime juice
• Salt and pepper, freshly ground white
• 1 bunch chives, cut into fine rolls

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Instructions

1. Bring the cream with mustard seeds to a boil. Cook until creamy in an open saucepan over medium heat. Remove from heat and let cool down a little.
2. Fold in flakes of the well-chilled butter. Season the sauce with the lime juice, salt and pepper. Just before serving, fold in the chives rolls.
3. The sauce goes very well with scampi, steak, waxy or poached eggs, poached fish or jacket potatoes.