A recipe from a long time ago! Perhaps the 'Potato Eaters' even ate this sauce... According to the stories, people used to place the pan with mustard dots in the middle of the table. Each diner skewered a potato with his fork and dipped it in the mustard speck. The mustard dot gave the 'bare' meal of the past a little more flavor, because there was often no meat to make gravy. It is a recipe of which many variations are in circulation.

Fry the bacon cubes in a frying pan. Place 2 tablespoons of Marne Groninger Mustard in a saucepan and add some of the cooking liquid from the potatoes. Bring the mustard and cooking liquid to the boil. Mix 2 to 3 level tablespoons of crystal flour with cold water and add this to the mustard in the saucepan. Slowly bring everything back to the boil and let it cook carefully until the desired thickness is reached. Don't forget to stir well. Remove the bacon cubes from the frying pan, add the contents of the saucepan to the fried bacon fat and bring everything to the boil while stirring.