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Mustard sauce (sauce moutarde)

Mustard sauce is made from butter, flour and boiling water, bound with egg yolks, cream and lemon juice and seasoned with mustard. It must not boil once the yolks are added. From Erken's Stor kokebok (1949), p. 381.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 381 (falt i det fri)

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About the dish

The text in the book gives two successive descriptions of the method: a short one with 60 g cold butter and parsley, and a longer one with 1 tsp cold butter.

How to make it

  1. 1

    Make the sauce

    Work the butter and flour together. Thin with the boiling water and whisk until thick, without letting it boil.

  2. 2

    Egg mixture

    Stir the egg yolks with the cream and lemon juice. Whisk this into the sauce just before serving.

  3. 3

    Season

    Salt and stir in the mustard. Strain if you like and finally stir in 1 tsp cold butter (or small pieces of cold butter and chopped parsley).

  4. 4

    Keep warm

    The sauce must not boil. Keep it warm in a water bath.

  5. 5

    Note

    The yolks are only gently heated. Serve at once and use fresh eggs.

Changes from the original

"Del." is converted to dl. The ingredient list follows the book's list (40 g butter), while the first paragraph mentions 50 g butter, 60 g cold butter and parsley; these are included as a variant in the steps.

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Frequently asked questions

May the sauce boil?
No, not once the yolks are added; keep it warm in a water bath.
What is a dessertspoon?
A spoon between a teaspoon and a tablespoon, about 2 tsp.

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