German-style Mustard Sauce
Ingredients
- 30 gUnsalted butter (diced)
- 1 pcYellow onion (finely chopped)
- 20 gWheat flour (sifted)
- 100 mlDry white wine
- 150 mlCream
- 2 tbspMustard (Dijon type)
- 1 tbspWhole grain mustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken broth
Method
A smooth, thickened sauce where the sharp mustard bite balances the rich cream. Perfectly coats white meats or steamed potatoes.
- 1
Melt the butter in a saucepan. Add the finely chopped onion and let it become translucent. It must not brown.
- 2
Pour the flour over the onion and butter. Whisk for one minute until the mixture foams slightly.
- 3
Pour in the white wine and broth. Whisk vigorously to avoid lumps. Simmer until the base thickens and becomes glossy.
- 4
Add the cream. Reduce over low heat until the sauce coats the back of a spoon. Season with salt and pepper.
- 5
Remove the pan from the heat. Whisk in both mustards. Do not boil again to preserve the pungency and aroma of the mustard.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a bain-marie.
