Mustard – Egg Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 egg (s), cooked
- 1 tablespoon margarine
- 20 g flour
- 300 ml milk
- 1 pinch (s) salt
- 3 teaspoons mustard, medium hot
- nutmeg
- 1 teaspoon vegetable stock, instant
- parsley
Print Recipe
Pin Recipe Instructions
- First melt the margarine in a saucepan. Add the flour and stir until it is a mushy mass. Slowly pour in the milk and stir with a whisk until no lumps can be seen. Pour in enough milk until the sauce is creamy but not too stiff.
- Add the mustard and spices, stir well and bring to the boil.
- Peel the boiled eggs, cut them into slices and add them to the sauce. Mix slowly with the sauce and let it get hot. Sprinkle with parsley.
- These are best served with boiled or jacket potatoes
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