Home-made mustard sauce – Food & Home Magazine
Recipe by Sarah Dall Place the milk, bay leaf, onion, peppercorns and thyme in a small pot and scald. Remove from heat and strain.
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Cooking tools:
- Fine-mesh sieve
- Pot
- Saucepan
- Stove
- Spoon
Ingredients
- 500ml (2 cups) milk
- 1 bay leaf
- ½ onion
- 5 black peppercorns
- 3 sprigs fresh thyme
- 50g butter
- 50g cake flour
- 20ml (4 tsp) hot English mustard powder
- juice of 1 lemon
- salt
- freshly ground black pepper
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