Eggs with Dijon Mustard Sauce

 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.