Mustard, a flavorful condiment in itself, can be made into the main ingredient of a variety of delicious sauces. This simple white sauce (or "roux") flavored with mustard can be served hot, for example to accompany steamed vegetables), or cold, spread over sliced meat. Read on and follow this simple recipe carefully to prepare 4 servings of great sauce with mustard.
Ingrediants
- 2 tablespoons of Butter
- 2 tablespoons of flour
- 1 generous teaspoon of Spicy Mustard
- 360 ml of milk
- Salt and pepper to taste
Optional:
1 tablespoon of chopped fresh parsley
Steps
Step 1. Melt the butter in a saucepan, using a low heat, and stir in the mustard
Stir and wait for the sauce to release its scent, it will take about 30 seconds.
Step 2. Add the flour and mix to get a smooth consistency
Cook the sauce over low heat while you observe the color, wait for it to take on a slightly lighter shade, it indicates that the roux has started cooking.
Step 3. Add the milk gradually, in about 6 intervals, and stir continuously to mix it completely with the other ingredients
Using a whisk you can incorporate the milk in only 2 intervals, while you will have to be more careful if you only have a wooden spoon available. Otherwise you risk the formation of lumps.
Step 4. Stir and let the sauce thicken, season to taste
If the taste is slightly floury, it means that the cooking has not finished. Continue to use a low heat and stir for an additional minute or two, until the flavor of the flour is gone. If you wish, you can add the parsley at this point.
Step 5. Serve the sauce to accompany your dishes
As it cools, it will thicken further, but you can keep it warm by using a water bath.
Step 6. Finished
Advice
- If the sauce has thickened quickly and formed numerous lumps, remove it from the heat and mix it vigorously with a whisk. Alternatively, stop adding the milk and cook the sauce until it becomes a thick mixture, then mix it with a whisk to remove the lumps and resume adding the milk.
- It is preferable to use a spicy English mustard, as the delicate varieties or the Dijon variety may be too liquid and not sufficiently flavorful. The spicy mustard will be diluted by the milk while maintaining its characteristic flavor.
- Any leftovers must be kept in the refrigerator and covered with plastic wrap applied in direct contact with the sauce to avoid the formation of a patina. This recipe is good eaten cold, as well as added to a hot gravy sauce.
- Continue to mix carefully and use a low heat to avoid burning the sauce or letting it stick to the bottom of the saucepan.
