Pour a little or a lot over your favorite meat, veggies or even eggs. My ultimate favorite is lashings of mustard sauce poured over pennysmenu Corned Siverside.
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| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 rounded tbs butter
- 3 tbs plain flour
- 2 cups milk approximately
- 1 heaped tsp hot english mustard
Ingredients
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Instructions
- In a small pot, gently melt the butter and add the flour.
- On a low heat stir the melted butter and flour for two minutes without allowing to brown, to cook out the flour. * Don't cut this step short because the sauce will have a raw after taste if you do.
- Next add about half a cup of the milk and stir until the sauce starts to thicken. ***See Notes
- As the sauce thickens, gradually add the remaining milk stirring constantly. I usually add around half a cup at a time, reserving a little milk towards the end of cooking to adjust the consistency.
- When the sauce is almost at the desired pouring consistency, add the mustard and stir to combine.
- Continue to simmer very gently for a minute or two then its ready to pour into a gravy boat or sauce jug and serve.
Recipe Notes
I was taught that if you are using cold milk for a sauce, to add it all at once and if you are using warm milk, to add it gradually. I have had more success adding the milk gradually whether it is warm or cold. If a few lumps develop while cooking, a quick mix with an electric or hand beater usually removes them.
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