Sauces

Recipe:

Mustard cream sauce

serves:

10

Nieuwe alinea

goes with pork roast, lambs meat

Ingredients:

Demi-glace

Cream

Shallot or onion, diced

Ground black pepper

Salt

Cognac (optional)

(alternative: white wine vinegar)

Old mustard (preferably with seeds)


300 ml

1 Liter

1 ½

to taste

to taste

40 ml


3 tbsp


Method:

1. Glaze the onions or shallots in some butter.

2. Add half the cognac and bring to flame (flambé, optional)

3. Add the cream and demi-glace

4. Allow to reduce to ¾ volume

5. Mix with bazooka.

6. Add pepper and salt to taste

7. Sift and add the old mustard

8. serve