Summary

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

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Instructions

1. Knead soft butter with flour into a smooth, supple dumpling.
2. 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.
3. 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.
4. Whisk the egg yolks with the cream. First stir in the mustard into the sauce, then the egg yolk cream.
5. Season the mustard sauce with salt, pepper and lime juice.
6. Serve the sauce with boiled eggs or fried medallions.