Eggs with Mustard Sauce À La Carte
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 tablespoon butter
- 2 tablespoon flour
- 0.25 liter ¼ cream
- 0.25 liter ¼ vegetable stock
- 2 tablespoon dill, finely chopped
- 2 tablespoon mustard
- 2 pickles, diced
- 2 egg yolks
- 2 tablespoon lemon juice
- salt and pepper
- 6 egg (s)
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan, stir in the flour and sweat. Pour in the vegetable stock and cream, stirring constantly, bring to the boil, simmer for 10 minutes.
- Mix the egg yolks with a little hot sauce, mustard and lemon juice and fold into the sauce. Mix in the diced pickles and the dill. Season to taste with salt and pepper.
- Hard boil the eggs and add them to the finished sauce.
- Serve with boiled potatoes.
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