207 Sauce Moutarde à la Crème

Mustard and Cream Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place 20 g ( oz) mustard, a pinch of salt and pepper and a few drops of lemon juice in a basin and mix together; gradually add 2 dl (7 fl oz or U.S. cup) very fresh double cream drop by drop, as for making Mayonnaise.

This sauce is specially suitable for use in the preparation of various Hors-d’oeuvre.