Quick Mustard Sauce with Fish or Eggs

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	5 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Melt the butter slowly in a small pot on the stove over low heat.
In the meantime, put the mustard and egg yolks in a bowl and gently heat them in a water bath; not too strong so that the egg does not curdle! Now pour in the melted butter while stirring. Finally stir in the yoghurt and heat everything again a little (do not boil!). If you like, you can add salt, pepper, sugar or other herbs and spices to taste.
Depending on the mustard used (basically any mustard works, from medium hot to hot, even sweet mustard), there is a different flavor note, so no seasoning is necessary at all. My personal taste is best with simple, medium-hot mustard.
The sauce goes well with fried fish or boiled eggs with potatoes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.