When I travel, my choice of souvenir for myself is more than likely some sort of food item (although with the amount of handbags I've accumulated, I may have to correct that statement).
When I look in the fridge, mustard seems to have been a popular choice for me. I'm not complaining, because God it's good, although there is only so much mustard a gal can eat. It's not quite in the almond butter vicinity where I can dive right in with my spoon......
Any hoo.....got an over abundance of mustard like me? Then why not give this little saucy sauce a whirl. I promise you, you most certainly won't be sorry.
Mustard Cream Sauce
30g unsalted butter | 30g gluten free flour (or plain) | 1 cup cream | ½ cup white wine | 2 tbsp seeded mustard | Juice of ½ lemon | Sprig of thyme | 1 bay leaf | Sea salt
- Place white wine, bay leaf and thyme in a small pot over a medium heat and reduce by half. Turn heat off and stir in the cream and mustard. Set aside.
- Meanwhile melt the butter over low to medium heat. When melted, add flour and stir vigorously for approximately 2 minutes.
- Slowly add the mustard cream to the butter/flour mixture and whisk until thickened to desired consistency.
- Remove thyme and bay, add lemon juice and season to taste.