Summary

Ingredients

• 60 g mararine, vean, e.. Alsan
• 250 ml oat cream (oat cream cuisine) or soy cream
• 1 teaspoon mustard
• 1 squirt lemon juice
• 1 pinch (s) salt and pepper
• 2 teaspoons cornstarch
• some water, cold

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Instructions

1. Melt the margarine in a saucepan, add the oat cream, mustard and a little lemon juice and bring to the boil.
2. Mix some starch with a bit of cold water in a small beaker and add to the sauce so that it thickens, if necessary readjust again with the starch water.
3. Then season the sauce with salt, pepper and, if necessary, a little more lemon juice and mustard.