Sauce Moutarde

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This sauce is an elaborate version of the popular mustard sauce, being, in fact, a sauce mousseline strongly flavoured with mustard. Put in a small saucepan two yolks of egg, salt, pepper, a drop of cold water, a little vinegar, and about a quarter of a pound of butter cut in small pieces. Cook this au bain marie, whipping quickly. The sauce becomes at once frothy, add then a quantity of prepared mustard, or French mustard, according to taste, a little more butter if it gets too thick; see that it is well seasoned, and serve at once.