Meaux Mustard and Caper Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This sauce is creamy and rich, made with the veal sauce base. I serve it with grilled beef or veal.


  • 4 tablespoons Meaux mustard
  • 3 fl oz (75 ml) red wine<


  1. Whisk the mustard and red wine together.
  2. Bring to the boil, then add the veal sauce base.
  3. Add cream then boil hard for 2 minutes before whisking in the butter.
  4. Finish the sauce with capers, salt and pepper. If you are not fond of capers you may substitute a teaspoonful of lemon juice.