Mustard Sauce

Ingredients

• Half a teaspoonful of English mustard
• 2^ teaspoonfuls of French mustard
• 1 teaspoonful of flour
• one-third of a teaspoonful of sugar
• 2 yolks of eggs
• 1 teaspoonful of strong vinegar
• 2 ounces of butter

Method

1. 1

   Melt butter in a stewpan, add the other ingredients, and simmer gently while stirring until smooth and creamy.

2. 2

   If too thick, add a teaspoonful of water or vinegar.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 18. The excerpt below is the record exactly as published.

Mustard Sauce. Half a tcaspoonful of English mustard, 2^ tea- spoonfuls of French mustard, 1 teaspoonful of flour, one-third of a teaspoonful of sugar, 2 yolks of eggs, salt, 1 teaspoonful of strong vinegar. Now melt 2 ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.