Creamy, a bit sourish and sooo easy to make, this creamy mustard sauce goes perfectly with grilled meats or vegetables.
It’s very similar to the Bechamel sauce. Instead of milk I used vegetable soup and I added cream and, of course, mustard. You can also add a bit of white wine.
You can serve this creamy mustard sauce with meatballs, skewers or other grilled meats or veggies.
– 200gr liquid cream
– 2 tablespoons Dijon mustard
– 500ml hot vegetable soup (or chicken/beef)
– 50gr butter
– 50gr flour
– salt and pepper to taste
Melt the butter into a large saucepan. Add the flour and stir to incorporate. Continue to cook for 1-2 minutes.
Pour the hot soup, gradually, stirring with a wooden spoon to incorporate. Continue to cook for 1-2 minutes or until the sauce thickens a bit. Add the cream and the mustard. Season with salt and pepper and stir until combined.
Continue to cook, stirring often, until the sauce thickens.
Garnish with spring onions rings or with fresh parsley.
Serve with grilled meats, meatballs, skewers, fish or with vegetables.