Mustard Sauce

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Place two egg yolks, carefully separated from the whites, in a stone basin.
  2. Stir the egg yolks with two teaspoonfuls of dry mustard until perfectly smooth.
  3. Stir in two large tablespoonfuls of best salad oil and two tablespoonfuls of best malt vinegar.
  4. Add a pinch of salt.
  5. Sprinkle on a little finely chopped parsley at the very end.
Original Text
Mustard Sauce This sauce has the great advantage that it does not require any cooking and can be produced within a few moments if desired. Two yolks of eggs carefully separated from the whites and placed in a stone basin, and two teaspoonfuls of dry mustard stirred together till perfectly smooth with two large tablespoonfuls of best salad oil and two tablespoonfuls of best malt vinegar and a pinch of salt. Sprinkle on it a little finely chopped parsley the last thing. [Pg 53]
Notes
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