Ingredients for 4 People
- 500 grams of bacon in dice
- 2 tablespoons Marne Grove Mustard or Marne Groninger Mustard
- 2 to 3 level tablespoons of crystal flour
A recipe from a long time ago! Maybe the “Potato Eaters” ate this sauce even… According to the stories, the pan with mustard dots used to be placed in the middle of the table. Each eater poked a potato on his fork and dipped it in the mustard dot. The mustard tip gave the “bare” meal of the past a little more flavor, because there was often no meat to make gravy. It is a recipe with many variants in circulation. Fry the diced bacon in a frying pan. Put 2 tablespoons of Marne Groninger Mustard in a saucepan and add some cooking liquid from the potatoes. Bring the mustard and the 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 it back to a boil and let it cook gently until the desired thickness is reached. Don’t forget to stir well. Spoon the diced bacon out of the frying pan, add the saucepan contents to the fried bacon fat and bring to the boil while stirring.