Skilled Chefs

The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES

CREAM MUSTARD SAUCE

Make white sauce as directed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving. The quantity of mustard may be increased or diminished, as one may desire the flavor strong or mild.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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