This sauce is perfect in combination with a piece of roast beef, but can also be served well with other roasts.
Prep: 8 mins
Cook: 25 mins
1 large onion
1 garlic clove
6 branches of parsley
1½ tablespoon flower
3 dl beef bouillon
3 tablespoons Marne French Mustard
3 tablespoons cream
1 à 1½ tablespoon of chive
1 shredded welsh onion
1This sauce is perfect in combination with a piece of roast beef, but can also be served well with other roasts. This sauce is made after the meat has been prepared.
2Remove 3 tablespoons from the (cooking)butter from the pan in which the roast beef or roast is fried. Brown the chopped onion in the butter for 1 minute, stirring constantly.
3Next, add the garlic and the parsley. Give it a good stir and sprinkle through a sieve the flour in small quantities.
4Stir well again and poor whilst stirring the bouillon a little at a time. Keep stirring until it becomes a thick sauce. Lower the heat and simmer the sauce for 8 to 10 minutes. Pour the sauce through a sieve into a smaller saucepan. Make the sauce boil. Mix the Marne French mustard with the cream (room temperature).
5Add 3 tablespoons of the mustard cream through the sauce and stir well.
6Add pepper to taste. Be careful to not let the sauce simmer for too long in order to preserve the rich mustard flavor. When the sauce is too spicy, the sauce should simmer a little longer. When you enjoy the rich taste, then you should heat the sauce for a short period of time.
7Right before serving the dish, the chives and welsh onions should be added. Serve the sauce in a preheated sauce bowl.