Oh, this is an old, old recipe I inherited from my grandma (or was it mother?). Simple, quick and yummy (at least I think so, but my mom actually hated it).
It depends on the mustard. There is the typical 'Tafelsenf' in Germany, that's difficult to get hold of in the UK. A Dijon mustard is a decent replacement, though.
What you need
- 50g butter
- 2 heaped tablespoons of flour
- 1 pint of whole milk
- a medium sized onion
- salt, pepper
- 2-3 heaped teaspoons of Dijon mustard (I would not recommend taking English mustard for this).
- potatoes and eggs
- 1/2 teaspoon of sugar
Equipment
- 2 sauce pans
- a whisk
How you do it
- peal and chop the onion
- heat a small saucepan with the butter in it. When it is molten add the chopped onions and cook for until slightly brown.
- Add salt and pepper.
- add the flour and whisk immediately so that you get a smooth paste. Let it brown just a little bit.
- Now add a bit of milk, stir immediately to give a smooth paste/sauce. Wait until it boils again (bubbles) before adding the next bit of milk.
- Bit by bit add the rest of the milk. At each step make sure you stir to give a smooth sauce and wait until the sauce bubbles before adding milk again.
- Once you used up all the milk add the sugar and mustard. Stir well.
Then
- peel the potatoes and put in another saucepan with salt and water and boil for 20min.
- take as many eggs as you like and boil them as well. I prefer hardboiled eggs for this.
- keep the mustard sauce warm, or heat it up slightly once the potatoes are ready.
