Cream Mustard Sauce
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Method
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- 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.
Plating
Cookware for this recipe
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Wooden spoon