15 ml (1 tbsp) French mustard
juice of 1/2 lemon
salt and white pepper to taste
150 ml (1/4 pt) whipping cream
juice of 1/2 lemon
salt and white pepper to taste
150 ml (1/4 pt) whipping cream
method
1. Mix the mustard, lemon juice and seasoning together.
2. Whip the cream lightly and stir in the mustard mixture. Chill before using with grilled or fried fish.
Variation Alternatively a hot mustard sauce may be made with 150 ml (1/4 pt) Bechamel Sauce. Add 5 g (1 tsp) dried mustard and 5 ml (1 tsp) vinegar to 15 ml (1 tbsp) of the sauce, return to the sauce and stir over the heat for a further minute.
2. Whip the cream lightly and stir in the mustard mixture. Chill before using with grilled or fried fish.
Variation Alternatively a hot mustard sauce may be made with 150 ml (1/4 pt) Bechamel Sauce. Add 5 g (1 tsp) dried mustard and 5 ml (1 tsp) vinegar to 15 ml (1 tbsp) of the sauce, return to the sauce and stir over the heat for a further minute.
serving amount
makes 150 ml (1/4 pt)
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