German-style Mustard Sauce

A smooth, thickened sauce where the sharp mustard bite balances the rich cream. Perfectly coats white meats or steamed potatoes.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 216
• Protein: 4 g
• Carbs: 8 g
• Fat: 17 g

Ingredients

• 30 g Minimum butter sweet ( diced )
• 1 piece Yellow onion ( finely chopped )
• 20 g Wheat flour ( sifted )
• 100 ml Dry white wine
• 150 ml Cream
• 2 tbsp Mustard ( Dijon type )
• 1 tbsp Whole grain mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken broth

Instructions

1. Sweat the onion

   Melt the butter in a saucepan. Add the finely chopped onion and let it become translucent. It must not brown.

2. Make the roux

   Pour the flour over the onion and butter. Whisk for one minute until the mixture foams slightly.

3. Deglaze and thicken

   Pour in the white wine and broth. Whisk vigorously to avoid lumps. Simmer until the base thickens and becomes glossy.

4. Finish with cream

   Add the cream. Reduce over low heat until the sauce coats the back of a spoon. Season with salt and pepper.

5. Whisk in the mustard

   Remove the pan from the heat. Whisk in both mustards. Do not boil again to preserve the pungency and aroma of the mustard.

Chef's tips

• Never boil the sauce after adding the mustard, as it will lose its heat and could turn bitter.
• If the sauce is too thick, thin it out with a splash of warm broth.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a bain-marie.