Mustardi a la Mama
Time
Total preparation time: 25 min.
For all those who have always wanted to enjoy delicious mustardi.
ingredients
- Eggs (2 per person)
- Potatoes, preferably floury-boiled
For the sauce
- Milk-water mixture (1: 1, as much as later sauce should be)
- Mustard medium hot)
- butter
- Flour
- lemon juice
- sugar
- salt
That's how it's done
The potatoes are cooked normally in salted water (about 20 minutes), at the same time you can already cook the eggs, preferably hard, so about 6-7 minutes.
The eggs are then peeled and left for the first time.
As then comes the really important, namely the sauce:
You first make a roux, which is not as difficult as you might have thought. A piece of butter (for a lot of sauce about a third of the butter) is heated in the pot until it sizzles. Then a spoonful of flour is added and always stir like crazy with the whisk, otherwise there are lumps! As soon as a mass emerges, stir up a sip of water-milk mixture and continue stirring. Then again a spoonful of flour and a bit of liquid, etc. You will notice how a sauce is created, which should be a bit thick. If that is not the case, add flour again and let it boil up nicely! So, then you have the foundation of the sauce and only needs seasoning.
Add about half a glass of mustard, a teaspoon per sugar and salt and a few drops of lemon juice. You have to taste again and again and can make the sauce very senfig, sweet or sour at will. Finally, the boiled eggs are again placed in the sauce for a few minutes, so they take a bit of the taste.
