You will need
- Broth - 150 ml;
- Cream 12% liquid - 100 ml;
- Mustard - 2 tbsp. spoon;
- The juice of half a lemon;
- Olives - 8 PCs.;
- Olive oil - 1 tbsp. spoon;
- Mustard seeds yellow
- salt to taste.
Heat in a small saucepan or a deep bowl of broth. The broth can be used as pork and beef. You can even use chicken broth. It all depends on your personal taste preferences and the availability of certain products on hand. You can also replace the broth with water, but the taste of the sauce will not be as intense.
Pour in the broth, cream thin stream, carefully all mixing. In a saucepan, add also two tablespoons of mustard and lemon juice. If desired, add yellow mustard seeds. Mix well. Stew the sauce on low heat for 5 minutes.
Salt and pepper according to your taste. Can add the sauce of your favorite spices. Remove the pan from the heat and add one tablespoon of olive oil. Very good mix, gently whisking with a fork. Creamy mustard sauce is ready. Bon appetit!
Serve this sauce as a complement to a variety of second courses. Also under the creamy mustard sauce you can cook baked chicken or salmon, green beans and other kinds of meat, fish and poultry and vegetables. Don't be afraid to experiment.
Try to add in sauce of fresh thyme and finely chopped green onions. You can crumble the parsley and dill. Sometimes the cream in this sauce, substitute low-fat mayonnaise. If you wish to try to cook this option creamy mustard sauce and choose what you like best.
To get lemon juice use the following advice. First, wash the lemon. Then place it in boiling water for 1-2 minutes, puncture the skin with a fork in several places. Then, roll the lemon in different directions on a cutting Board. Now cut the citrus into two halves and press the juice by squeezing the fruit in his fist.