Mustard Sauce
A recipe from the 15th-16th Century.
230ml (8 floz) Milk
60ml (4 tbsp) Double cream
2 tbsp Butter
2 tbsp Flour
1 tbsp White wine vinegar
1 tbsp Dry mustard
1 tbsp Dijon mustard
1 tsp Salt
Pepper
In a saucepan melt the butter over moderate heat.
Stir in the flour and mix thoroughly.
Whisk in the milk and cook over high heat until sauce thickens and comes to a boil.
Reduce heat and simmer for 3 minutes, whisk in the cream, mustard, vinegar, salt, and a little pepper.
Serve at once.
Add extra English Mustard to increase the flavour.
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