Summary

Ingredients

• 200 ml cream
• 100 ml vegetable stock
• 2 tablespoon mustard, sweet
• 2 tablespoon mustard, hot or medium hot
• 1 tablespoon leaf parsley, chopped
• some salt and pepper

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Instructions

1. Mix the cream with the vegetable stock and mustard in a saucepan or pan and let it reduce a little.
2. Season to taste with salt and pepper and then fold in the finely chopped leaf parsley.
3. The mustard sauce tastes great with fish and boiled eggs.