Meaux Mustard and Caper Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

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
  • 5 fl oz (150 ml) veal sauce base
  • 5 fl oz (150 ml) double cream
  • 1 oz (25 g) unsalted butter
  • 1 oz (25 g) capers
  • salt and freshly ground pepper


  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.