Mustard sauce: Difference between revisions
From Sarah and Kara's Recipes
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==Directions== | ==Directions== | ||
tl;dr just make a béchamel sauce and put 2 tbsp of hot mustard in it. | |||
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. | 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. | ||
Revision as of 13:58, 3 November 2019
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)
- salt and pepper to taste
Directions
tl;dr just make a béchamel sauce and put 2 tbsp of hot mustard in it.
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.
