Creamy mustard sauce
A recipe for a wonderfully creamy mustard sauce — perfect with fish and white meat.
Servings 4 servings
Calories 184kcal
Ingredients
- 40 g butter
- 3 tbsp plain flour
- 300 ml stock*
- 100 ml whipping cream (38% fat)
- 1 - 1 1/2 tbsp coarse mustard – I use a wholegrain mustard
- Salt and pepper
Instructions
- Melt the butter in a saucepan and whisk in the flour. Let it bubble for about a minute, whisking thoroughly so it doesn't catch on the bottom.
- Whisk in the stock a little at a time, then add the cream. *If the sauce is to be served with fish, I use fish stock. If it is to be served with pork or chicken, I use chicken stock.*I use just over 1/2 a stock cube for this quantity.
- Bring the sauce to the boil and let it simmer for 4-5 minutes, whisking as it cooks.
- Add the mustard and whisk it well into the sauce, then season to taste with salt and pepper.
Nutrition
Calories: 184kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 433mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 781IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.4mg