Summary

Ingredients

• 250 ml heavy cream
• 0.75 ¾ pack herbs (8-herb mix)
• 1 tablespoon mustard, grainy, French
• salt
• pepper
• Vegetable broth, instant
• Garlic powder

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Instructions

1. Put the cream with mustard and herbs in a saucepan and heat slowly so that nothing burns. Season to taste with salt, pepper, broth and garlic powder.
2. Tip:
3. For a lower-fat variant, the cream can also be stretched with milk and the sauce, if it is too runny, thickened with a light sauce thickener, flour or potato starch.