Mustard sauce

This mustard sauce is excellent with various type of fish, including herrings, cod, mackerel and sea bream.

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 45 Mins

Ingredients

3 tbs               Mustard  - Dijon      

1 squeeze         Lemon juice            

For the foundation white sauce

30 cl               Milk         

1                    Bay leaf     

1 blade            Mace        

1                    Shallot  - chopped    

30 gms            Butter       

30 gms            Flour        

                     Pepper  - freshly ground, white 

                     Salt          

Method

Make a basic white sauce…

Place the milk, bay leaf, mace and shallot into a small saucepan and bring to the boil very gently. 

Remove from the heat and allow to infuse for 20 minutes.  Strain the milk into a jug.

Melt the butter in a saucepan very slowly.  Take it off the heat as soon as the butter has melted and stir in the flour.  Stir to a smooth paste, then return the saucepan to a medium heat and add the milk a little at a time, making sure all the milk is incorporated before adding any more.  When all the milk has been incorporated, turn the heat very low and let the sauce cook for about 5 minutes.  Season to taste with the salt and pepper.

To finish the mustard sauce…

Whisk the mustard into the white sauce at the last moment with a generous squeeze of lemon juice.