Herb Mustard Sauce
Healthy, because
Even smarter
Nutritional values
This herbal sauce with mustard is not only incredibly versatile, but also stimulates the blood circulation due to the spiciness of mustard. The shallots also contain essential oils which can strengthen the intestinal flora and thus have a positive effect on the immune system.
The herb sauce with mustard goes well with steamed vegetables, boiled eggs, steamed fish and baked potatoes, for example.
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 233 mg | (6 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 10 ozs Vegetable broth
- 3 ozs Whipped cream
- 2 Tbsps medium-hot Mustard
- 2 Tbsps freshly chopped Fresh herbs (i.e. tarragon, parsley and dill)
- salt
- 1 splash lemon juice
- white peppers
Preparation steps
Peel and finely chop the shallot. Heat the butter in a pan until frothy, then sauté the shallots until translucent. Sprinkle the flour into the pan, then stir until combined. Mix in the broth, stirring occasionally. Add the cream to the pan. Simmer the mixture for 10 minutes until thickened, stirring occasionally.
Simmer a little longer, if necessary to get to the desired consistency. Likewise, if the sauce is too thick, you can thin with a little broth. Pass the sauce through a fine strainer, and reheat but don't bring to a boil. Mix in the mustard and herbs, and stir to combine. Season to taste with salt, pepper, and lemon juice.
