Senfsoße: Mustard sauce, perfect for sausages
Introduction:
Welcome to a culinary throwback to the comforting kitchen of our grandmothers. In this recipe, we recreate a classic dish of boiled eggs coated in a savory mustard sauce. This traditional German staple, known as Senfeier, is both nostalgic and delicious. Let me guide you through the process of making this delightful and creamy dish.
Ingredients:
- 100g unsalted butter
- 2 tablespoons all-purpose flour
- 500ml vegetable broth
- 200ml heavy cream
- 3 teaspoons regular mustard
- 1 teaspoon grainy mustard
- A pinch of sugar
- Salt to taste
- 6 hard-boiled eggs (cooked for 9 minutes)
- Fresh parsley, chopped for garnish
- Potatoes, mashed (for serving, optional)
Instructions:
1. **Prep Time:** 10 minutes
2. **Cook Time:** 15 minutes
3. **Total Time:** 25 minutes
4. **Equipment:** Saucepan, wooden spoon, whisk, jar with a lid for peeling eggs.
5. **Servings:** 3-4
Cooking Instructions:
1. Begin by preparing a roux. Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour continuously until well combined to form a smooth paste.
2. Gradually add the vegetable broth in small increments, stirring constantly with the wooden spoon. Add each portion only once the previous one has been fully integrated to prevent lumps from forming.
3. Once the sauce begins to thin out after adding a good amount of broth, switch from a wooden spoon to a whisk to ensure a smooth, lump-free texture.
4. Continue to whisk as you slowly pour in the heavy cream, blending it well into the sauce.
5. Allow the white sauce to simmer for about 3-4 minutes, which will help the flour cook thoroughly and thicken the mixture.
6. Incorporate the regular mustard and grainy mustard into the sauce, adding a pinch of sugar to balance the acidity, and season with salt to taste.
7. Return to the hard-boiled eggs. If you wish to peel them using a handy trick, shake them in a sealed jar with a little water to loosen the shells effortlessly.
8. Chop the parsley, removing any tough stems, and set aside for garnish.
9. Place the peeled boiled eggs back into the hot mustard sauce to reheat for approximately 2-3 minutes.
10. Finalize the dish by generously garnishing the eggs in their mustard sauce with chopped fresh parsley.
11. Serve the Senfeier warm, with a side of mashed potatoes if desired, and enjoy a taste of nostalgia!
Cooking Tips:
- Make sure to keep stirring your roux and sauce to prevent burning and ensure smoothness.
- When adding liquids to the roux, add slowly and stir continuously to prevent lumps.
- Taste the mustard sauce as you go and adjust the seasoning according to your preference.
This recipe is a classic take on Senfeier, warmly presented by REWE Deine Küche. You can find more delicious recipes and culinary inspiration on their YouTube channel at https://www.youtube.com/@REWE_Deine_Kueche.
#recipe #germancuisine #traditionalcooking #comfortfood
YouTube channel - REWE Deine Küche: https://www.youtube.com/@REWE_Deine_Kueche
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