Mix everything except the mustard in a saucepan and bring to a boil. Simmer on low heat for 20 min. Mix the cooled sauce with the mustard and grind it very finely, then pass it through a very fine sieve. Bottle and keep in the refrigerator.
Goes well with fish and shrimp
Related Recipes:
Poached Mustard EggFor the poached mustard eggs, first prepare the celery puree. To do this, fry the celery and shallot well in a...
Sauce a La Venitienne – Venezianischer SauceA bean recipe for every taste: ‘Sauce a la venitienne’, Venetian sauce: a white wine sauce (such...
Garlic Soup with ScallopsRemove the outer skins of the garlic, reserving a liter of bulb for decoration. From the remaining root cut...
Chicken Legs in Yogurt Turmeric Sauce1. break open the cardamom pods, finely grind the seeds with the fennel seeds in a mortar. Stir through with...
Baked Artichoke Hearts with Rataouille Salad SauceMix the juice of one lemon with 1/2 liter of cold water. Cut stems of artichoke hearts to 3 cm and peel. Cut...
Poached Venison Calf with Turnip, Beet and CeleryA delicious recipe for all strawberry lovers! 1. for the choux pastry bring 70 ml water, 50 g butter and a...
Bitter Hot Bottle GourdFor the bitter hot bottle gourd, wash and dry the gourd slices. Heat the oil in a wok over high heat. Fry...
Hyderabad PicklesRoast ground coriander, cumin, coconut, sesame seeds, mustard and onion seeds in a frying pan without fat...
Octopus with Marinated Watermelon1. Boil 3 1/2 l of water and boil the squid with onion quarters, garlic and celery for 1 hour and a half until...
Poached Pork Shoulder with Poppy Mustard Sauce & Lentil SaladSeason the meat with salt and pepper and brown it with a little bit of oil in a frying pan. Then put it in a...