Summary

Ingredients

• 8 egg (s), hard-boiled
• 1 onion (s), peeled and finely diced
• 1 tablespoon flour
• 1 tablespoon butter
• 300 ml vegetable stock
• 150 ml whole milk
• 150 ml cream
• 2 tablespoon mustard, extra hot
• 1 tablespoon sugar
• salt and pepper
• Worcestershire sauce or soy sauce

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Instructions

1. For the roux, melt the butter in a saucepan (do not let it turn brown), then steam the onion until translucent, dust with flour, remove from the fire and now add the vegetable stock and stir diligently with a whisk. When the mixture is creamy, put it back on the fire, minimize the temperature, fill up with milk and bring to the boil. Always stir so that it doesn`t burn. Now add the cream, bring to the boil and then season with the spices. If the sauce turns out too thick, add milk, broth or cream. Finally add the mustard to taste, do not let it boil anymore, otherwise it will lose its aroma. I like it spicier.
2. Now just add the eggs and let them steep.
3. Boiled potatoes taste good with it.