Mustard Sauce

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 oz. (30 g.) flour
  • teaspoons dry mustard

Method

Into the butter for the roux stir the dry mustard and the flour. Add the milk, stirring all the time. Bring to the boil and boil for 3 minutes while continuing to stir. Season rather lightly with salt, but add only a little pepper.