Mustard Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2.5 décilitres beurre sauce (butter sauce)
- 1 tablespoon mustard
Instructions
- Take the desired amount of butter sauce (sauce au beurre) and, off the heat, add one tablespoon of mustard per 2.5 décilitres of sauce.
- If the sauce must wait, keep it warm in a bain-marie (water bath) and carefully avoid boiling.