|
| |
|
| What You Need: |
|
|
|
2 tablespoons butter
2 tablespoons flour
1 cup milk
4 tablespoons heavy cream
1 teaspoon distilled white vinegar
1 teaspoon Dijon-style prepared mustard
1 teaspoon dry hot English mustard
˝ teaspoon salt
Freshly ground black pepper
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a heavy 6- to 8-inch skillet, melt the butter over moderate heat. When the foam subsides, stir in the flour and mix together thoroughly.
|
2. Pour in the milk and, stirring constantly with a whisk, cook over high heat until the sauce thickens heavily and comes to a boil.
|
3. Reduce the heat to low and simmer for about 3 minutes, then beat in the cream, vinegar, prepared mustard, dry mustard, salt and a few grindings of pepper.
|
4. Taste for seasoning and serve at once.
|
5. Mustard sauce may be served with a variety of fish dishes including Finnan haddie.
|
|
|
|
|
|
|
|
