Sauce Moutarde (Mustard Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce au beurre
- 1 tablespoonful mustard
Instructions
- Take the amount of sauce au beurre required, preparing it only at the last moment and in small quantity.
- Off the fire, add one tablespoonful of mustard for every 2 and a half décilitres of sauce.
- If the sauce must wait, keep it in a bain-marie and carefully avoid boiling.