“Sauces are the splendor and the glory of French cooking” – so said Julia Child, the wonderful American cook and sharer of my name!
Sauces in French cuisine date back to the Middle Ages and in the old days there were many hundreds of sauces in the culinary repertoire – far less sauces today but they are still very important in French cuisine.
When in France our lovely local butcher makes us some wonderful Steak Haches (minced steak burgers). We decided a sauce would be nice for accompaniment so in true “what’s in the pantry” fashion I had a look to see what there was….. and experiment!
The result ……….
Sauce à la Moutarde or Mustard Sauce
Half a pint of double Cream – or crème fraiche
Half an onion
Knob of butter
Handful of grated Emmental (or cheddar/hard cheese)
2 generous teaspoonfuls of wholegrain mustard
Salt & pepper
1. Put the knob of butter in a pan and slowly melt it on a low heat.
2. Peel and chop the onion and add to the pan. Cook until opaque.
3. Add the Emmental, mustard, salt and pepper and cream and mix well.
4. Stir on low heat until thick and delicious! More mustard can be added to adjust to your palate!
Absolutely fabulous with Steak Haches… not a drop left in our sauceboat!
Equally fabulous with Chicken or Sausages!