Mustard sauce

Mustard sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

To vary flavour, use the many different mustard mixes available, adapting the amount added to taste.

Ingredients

Quantity Ingredient
1 quantity Béchamel sauce
1 tablespoon dry mustard
2 tablespoons water
2 teaspoons sugar
1 tablespoon vinegar

Method

  1. Make béchamel sauce using all milk or half milk and half stock (veal or chicken). Blend mustard with the water and stand for 10 minutes. Blend sugar and vinegar until smooth and add with mustard to hot sauce. Serve with fish.
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