Mustard and cream sauce
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The classic mustard and cream sauce is great with meat loaf, for example. By changing the quality of the mustard, you can add new dimensions to the recipe.flour 2 dl cream
In a sauce pan, bring a couple of tablespoons of water to the boil.
Cut the red onion into chunky pieces. Drop into saucepan, cover and bring to a soft boil.
Sieve the onion juice and wash the pan. Put the stock back in the saucepan.
Cook until there is about half a teaspoon of liquid. Season with sugar and vinegar. Set the stock aside.
Melt the butter in a sauce pan and brown a little butter in the flour. Add the onion broth. Spoon the dijon over the top. Whisk well. Finally, add the cream. Whisk the sauce until smooth and finally drizzle with butter. Serve the mustard-cream sauce immediately.
