Mustard sauce: Difference between revisions
From Sarah and Kara's Recipes
No edit summary |
|||
| Line 12: | Line 12: | ||
* 1 1/2 cup milk, or plant milk | * 1 1/2 cup milk, or plant milk | ||
* 2 tbsp prepared hot English mustard (e.g. Colman's) | * 2 tbsp prepared hot English mustard (e.g. Colman's) | ||
* 1 tbsp lemon juice | |||
* salt and pepper to taste | * salt and pepper to taste | ||
Revision as of 16:42, 3 November 2019
tl;dr just make a béchamel sauce and put a glug of hot mustard in it.
This is a roux-based version of a simple mustard sauce that's easy to make vegan. Serve on fish, poultry, vegetables and savory pies, then use leftovers hot or cold as a sandwich topping.
Ingredients
- 2 tbsp butter or margarine
- 2 tbsp all purpose flour
- 1 1/2 cup milk, or plant milk
- 2 tbsp prepared hot English mustard (e.g. Colman's)
- 1 tbsp lemon juice
- salt and pepper to taste
Directions
Melt butter over medium heat. Add flour and cook the roux, whisking constantly, for 3-4 minutes. Add remaining ingredients and bring to a slow boil, whisking occasionally, until thickened. Remove from heat and keep warm to serve.
