German Mustard Sauce Recipe

German Eggs in Mustard Sauce (Eier in Senfsoße)

WebNov 9, 2020 · Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in …

Rating: 4.9/5(7)
1. Boil the eggs in a pot of water on the stove for approximately 10 minutes until they are hard-boiled. If you don't have an egg piercer, make sure to increase the temperature slowly (especially if the eggs come out of the fridge). Otherwise, the eggs might burst open during the cooking process. Once the eggs are boiled, rinse them with cold water and peel them. Then set them aside.
2. In a medium to large pot, heat the butter on the stove. Add the finely chopped onion and sauté until translucent. Now sprinkle the flour over the onions and mix everything together with a wooden spoon. Make sure to mix well so that there are no flour lumps.
3. Little by little, add in the vegetable broth and milk while constantly mixing with a whisk to avoid lumps from forming. Whisk in mustard, salt, and sugar and bring everything to a simmer.
4. Add in the peeled eggs and simmer the sauce for another minute. Then serve and enjoy. In Lisa's family, this meal is typically eaten with boiled potatoes. You could also serve it with mashed potatoes or rice.

Preview

See Also:

Show details

Eggs in Mustard Sauce – Traditional German Recipe

WebJul 30, 2022 · 4 Eggs. Melt the butter in a saucepan, then add the flour and stir. 30 g Butter, 1 tbsp Flour. Let it "sweat" a little, then add a little bit of …

Rating: 4.8/5(4)

Preview

See Also:

Show details

Bavarian Sweet Mustard (Bayerischer Süßer Senf)

WebOct 12, 2016 · Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in …

1. Bring all ingredients, except for the mustard seeds, to boil in a medium stock pot. Simmer covered for 10 minutes. Turn off the heat and let steep for 1 hour. Strain the ingredients and place the vinegar solution in a large non-reactive bowl (preferably glass).
2. Use a spice or coffee grinder to very coarsely grind the mustard seeds.
3. Stir the coarsely ground mustard seeds into the vinegar solution. The mixture will initially be liquidy and will thicken over time. Cover and refrigerate for at least 3 weeks before using to allow the flavors to meld and deepen. The mustard will initially be quite hot but over this resting period the heat will become more subdued.
4. Stored in the fridge, this mustard will keep up to 6 months.

Preview

See Also:

Show details