French mustard sauce
I guess I've said a hundred times that French food without sauce is NOT French cuisine. The sauces served for everything: as an aperitif, to appetizers, to main dishes and even dessert! Offer you one of the popular French sauces - the sauce of mustard. It is served with white meat, and vegetables... Yes what your heart desires! Go!


  • Butter

    20 g

  • Black pepper

  • Salt

  • Sour cream

    3 Tbsp

  • Vinegar

    1 Tbsp

  • Shallots

    1 piece

  • Mustard

    2 tsp

  • Milk

  • Sugar

    1 pinch


Shallots or small onions cut is not very large.
Melt in the butter, add the onion and fry until soft.
Pour in the vinegar and add the mustard. The amount of mustard depends on your taste. If you want a distinct taste of mustard, then add 2 tsp I made with 2 kinds of mustard: add 1 teaspoon of regular mustard and 1 tsp mustard with grains.
Then add sour cream. Mix well. If the sauce seems too thick, add a little milk. Season with salt and pepper. Taste: if the sauce seems a little sour, you can add a little sugar.
Simmer in the pan a couple of minutes.
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