Pork Mustard Sauce Ingredients
- Mustard 2 tbsp. spoons
- Meat broth 400 gr.
- Butter 2 tbsp. spoons
- Premium wheat flour 2 tbsp. spoons
- Yolk of one egg to taste
- Sour cream (any fat content) 2 tbsp. spoons
- Lemon juice 1 tbsp. a spoon
- Salt, black pepper to taste to taste
- Main ingredients Eggs, Sour cream
- Serving 8 servings
Inventory:Bowl, Mixer or whisk for churning, Frying pan, Knife, Spoon
Preparation of mustard sauce for pork:
Step 1. Melt the butter.Melt 2 tablespoons of butter in an enameled or aluminum bowl over low heat. You can use a pan for this.
Step 2. Fry flour with butter.Mix the melted butter with flour and fry the resulting mass in a pan until golden. Fry over low heat with constant stirring. If you have a teflon pan, it is best to mix with a wooden spoon.
Step 3. Pour the broth into the flour.Carefully, pour the broth into flour in a thin stream, stirring constantly so that there are no lumps. Bring to a boil, add salt and ground black pepper. You can remove the sauce from the heat for now.
Step 4. Mix the rest of the ingredients.We take an egg, wash it and separate the yolk from the protein. This can be done using a special container. I just break the egg over the bowl and leave the yolk in one shell, pour the squirrel into the bowl. We remove the protein. Pour the yolk into a bowl, add mustard, lemon juice and sour cream. All mix well with a mixer at low speed or just a whisk.
Step 5. Add the mustard-sour cream mixture to the pan.We put the pan with sauce on the fire. We spread the mustard-sour cream mass into it and mix well. Warm up over low heat without boiling with constant stirring. Remove the sauce from the heat. Mustard sauce is ready.
Step 6. Serve the mustard sauce for pork.Serve hot or cooled mustard sauce for pork. You can sprinkle the sauce with finely chopped herbs. Enjoy your meal!
- - Instead of sour cream, you can add high fat cream to the sauce.
- - To acidify the sauce, instead of lemon sauce, you can use fruit vinegar - one teaspoon.
- - Mustard sauce is well stored in the refrigerator and is used with pork, beef or aspic.