Mustard – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g butter
- 25 g flour, wheat flour, type 405
- 250 g whipped cream
- 250 g meat broth
- 100 ml sherry, dry
- 1 lime (s), untreated
- 75 g mustard, coarser
- 1 egg yolk
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Knead soft butter with flour into a smooth, supple dumpling.
- Wash the lime, rub the peel, squeeze out the juice. Remove 3 tablespoons of cream and add to the egg yolk in a small bowl.
- Bring the rest of the cream, broth, sherry and lime zest to the boil in a saucepan over medium heat. Add the dumpling and stir it into the sauce with a whisk. Finally, remove the pot from the hob.
- Whisk the egg yolks with the cream. First stir in the mustard into the sauce, then the egg yolk cream.
- Season the mustard sauce with salt, pepper and lime juice.
- Serve the sauce with boiled eggs or fried medallions.
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