Sauce Moutarde à la Crème (Mustard Cream Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 ordinary spoonfuls mustard
- a pinch of fine salt
- a pinch of pepper
- a good dash of lemon juice
- 2 décilitres thick
Instructions
- Put the mustard into a terrine with the fine salt, the pepper and a good dash of lemon juice.
- Mix well.
- Add the thick, very fresh cream little by little, as for a sauce Mayonnaise, to the value of 2 décilitres.