Tuesday, December 1, 2009

Mustard Sauce

Today I wanted to enjoy some of the leftover ham (Swiss "Nussschinkli"). Since there was some sauce missing when we tried the ham the first time, I decided to prepare/create a mustard sauce that would work nicely with the ham. It actually turned out pretty well and tasty for my first try. Here is the recipe:

Marc's Mustard Sauce (Marc's Senfsauce)

  • 1 Tbls butter
  • 1 Tbls flour
  • 2 dl vegetable stock
  • 2 dl low fat milk (1.5% fat)
  • 1 Tbls mild mustard
  • 1 Tbls fresh citrus juice
  • 1 tsp sugar
  • 0.5 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp dill
  • slowly melt the butter in a small pan using medium heat
  • add the flour to the melted butter and stir it with a whisk
  • let it cook on medium heat until the mixture starts to build "foam"
  • add the vegetable stock in small portions to the pan, always stirring the contents with the whisk (this helps to avoid having clumps in the sauce)
  • add the milk in small portions while stirring with the whisk
  • add the citrus juice and mustard, whisk the mixture well
  • increase the heat to 3/4 of maximum and wait until it starts to cook slightly
  • add the pepper, salt, sugar and dill, gently whisk the mixture
  • keep it cooking for another 5-10 minutes at medium heat while whisking it gently from time to time
  • let the pan cool down aside for a while (10-15 minutes) before serving the sauce (this makes the sauce become a bit thicker)

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