This sauce goes well with a piece of roast beef, but can also be served well with other roasts.
Ingredients for 4 People
- 1 large onion
- 1 clove of garlic
- 6 sprigs of parsley
- 1½ tablespoon of flour
- 3 dl beef stock
- 3 tablespoons of Marne French Mustard
- 3 tablespoons of cream
- 1 to 1½ tablespoon of chives
- 1 chopped spring onion or stem onion
This sauce goes well with a piece of roast beef, but can also be served well with other roasts. You prepare this sauce after you have prepared the meat. Remove 3 tablespoons after the (roasting) butter from the pan in which the roast beef or roast is roasted. Fry the chopped onion in the (roasting) butter for 1 minute, stirring constantly. Then add the garlic and parsley. Shovel everything and carefully sprinkle the flour in small amounts through a sieve. Shovel well again and pour in the stock gradually, stirring constantly. Stir so long that you get a bound sauce. Reduce the heat and let the sauce simmer for 8 to 10 minutes. Pour the sauce through a sieve into a small saucepan. Bring the sauce to the boil again. Mix the Marne French Mustard with the cream, which is at room temperature. Add 3 tablespoons of the mustard dream to the sauce and stir the sauce well. Add some pepper to your taste. Do not let the sauce simmer for too long. The rich mustard flavor evaporates by heating otherwise. If you find the sauce just too spicy, you can continue cooking the sauce a little further. If you prefer more mustard flavor, heat the sauce shorter. Just before serving, stir the chives or spring onions into the sauce. Serve the sauce in a preheated sauce bowl.