Mustard Sauce RecipeOrigin: Britain Period: Traditional |
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This is a traditional sauce based around light stock flavoured with Dijon mustard that's typically served with herring, eggs, rabbit or white fish. Ingredients:
30g butter 
Mustard Sauce Preparation:Method:Melt the butter in a pan, add the shallot and fry for a few minutes before scattering the flour over the top. Stir into the butter to mix then continue frying, stirring constantly, for 4 minutes before whisking in the stock. Add the bayleaf, bring to a simmer and cook for about 4 minutes, stirring occasionally. Remove the bayleaf at this point and adjust the seasonings to taste. Whisk in the mustard and parsley then serve as an accompaniment. |
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