Ingredients
2 Tbsp. butter
1 Tbsp. flour
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. prepared mustard
1 egg yolk, beaten
2 tsp. lemon juice
Method
Sources
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Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
French cultured cream — sauces, soups, finishing, baking
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
French cultured cream — sauces, soups, finishing, baking
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Melt butter or oleo in heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly or until mixture is thick and bubbly. Remove about 1/4 of the hot mixture and add to the beaten egg yolk. Add to the remaining hot mixture along with the salt, pepper and mustard. Stir constantly and slowly add the lemon juice. Serve over hot cooked vegetables. Yield: One cup.