It has long been known that a variety of sauces give even the most ordinary dishes a piquant and unusual taste. Creamy mustard sauce with a delicate, slightly spicy taste will be a great addition to meat and fish dishes.
Pick your recipe
You will need
-
- Broth - 150 ml;
- Cream 12% liquid - 100 ml;
- Mustard - 2 tbsp. spoons;
- Juice of half a lemon;
- Olives - 8 pcs.;
- Olive oil - 1 tablespoon;
- Yellow mustard seeds
- pepper
- salt to taste.
Instruction manual
1
Heat the broth in a small saucepan or deep bowl. The broth can be used both pork and beef. You can even use chicken broth. It all depends on your personal taste preferences and the availability of certain products at hand. You can also replace the broth with water, but this will make the sauce taste less saturated.
2
Pour the cream into the broth with a thin stream, while thoroughly mixing everything. Add two tablespoons of mustard and lemon juice to the saucepan. If desired, yellow mustard seeds can be added. Mix well. Sauté the sauce over low heat for 5 minutes.
3
Salt and pepper to your liking. You can add your favorite spices to the sauce. Remove the pan from the heat and add one tablespoon of olive oil. Mix very well, whisking slightly with a fork. Creamy mustard sauce is ready. Bon Appetit!
4
Serve this sauce as a complement to various main courses. Also, with creamy mustard sauce, you can cook baked chicken or salmon, green beans and other types of meat, fish and poultry and vegetables. Do not be afraid to experiment.
note
Try adding fresh thyme and finely chopped green onions to the sauce. You can also crush parsley and dill. Sometimes the cream in this sauce is replaced with low-calorie mayonnaise. If you wish, try to cook this option of creamy mustard sauce and choose what you like best.
Useful advice
To get lemon juice, use the following tip. Wash the lemon well first. After that, put it in boiling water for 1-2 minutes, piercing the skin with a fork in several places. Then roll the lemon in different directions along the cutting board. Now cut the citrus into two halves and squeeze the juice, squeezing the fruit in a fist.