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Mustard Sauce

This has to be one of the most simple, but best, mustard sauce recipes ever. You can use it with everything – from beef to veal to kidneys, and even roast pigeon. This recipe makes enough for four steaks, plus you’ll have some left over – it’s great served cold with roast beef.

  • Timer Prep 3 min
    Cook 6 min
  • Chef hat Easy
    effort

Preparation

Chop the fresh parsley.

Method

  1. 1 Put the cream in a heavy-based saucepan, bring it to the boil, then let it boil for around 5-6 minutes – you want the cream to reduce by half.
  2. 2 Use a whisk to beat in the mustard.
  3. 3 Remove from the heat, throw in the parsley, give it a stir – and serve with whichever dish you fancy.