Mustard Sauce

Name: Mustard Sauce
Ingredients: 3 tablespoons Butter (Divided use (2 tbsp for roux, 1 tbsp for finishing)); 1.5 tablespoons All-purpose flour; 1 cup Water or Milk (Use milk for a creamier sauce, water for a lighter sauce); 1 tablespoon French Mustard (Dijon) (Preferably tarragon-flavored if available, otherwise standard Dijon); 1 tablespoon Prepared English Mustard (If using powder, mix with cold water 15 minutes prior to develop heat); 1 pinch Salt (To taste)

A classic Anglo-Indian condiment sauce blending the sharp heat of English mustard with the herbal complexity of French mustard in a rich butter sauce base. Excellent with beef or fish.

Ingredients

3 tablespoons Butter (Divided use (2 tbsp for roux, 1 tbsp for finishing))
1.5 tablespoons All-purpose flour
1 cup Water or Milk (Use milk for a creamier sauce, water for a lighter sauce)
1 tablespoon French Mustard (Dijon) (Preferably tarragon-flavored if available, otherwise standard Dijon)
1 tablespoon Prepared English Mustard (If using powder, mix with cold water 15 minutes prior to develop heat)
1 pinch Salt (To taste)

Instructions

1In a small saucepan, melt 2 tablespoons of the butter over medium heat. Once melted and bubbling, whisk in the flour. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste without browning it.
2Gradually pour in the water (or milk) while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens and becomes glossy.
3Reduce heat to low. Stir in the French mustard and the prepared English mustard. Add the remaining 1 tablespoon of butter and stir until melted and combined. Season with a pinch of salt if needed. Heat gently for another minute, but do not let it boil vigorously or the flavor may degrade.